Maple Orange Chicken Stir Fry is a blend of healthy, colorful vegetables, protein packed chicken breast and a melding of wonderfully, simple flavors. Maple Orange Chicken is fairly easy to prepare using items you already have in your kitchen.
Maple Orange Chicken Stir Fry
Very few things make me as happy as “Kitchen MacGyvering”. A great day in my kitchen is a cross between the programs “Chopped”, “Cutthroat Kitchen” and “I Love Lucy”. It was during one of my best days that I came up with Maple Orange Chicken Stir Fry.
How I came up with Maple Orange Chicken Stir Fry and Ms. C
Ms. C is allergic to nearly everything. We joke that she’s allergic to air (although it’s not so far from the truth and probably not all that funny). When Ms. C comes for a meal, she knows that the first thing I’m going to do is to get her list of what she can eat that won’t send her into anaphylactic shock. We prefer not to call ambulances for our guests if we can avoid it. 
The list changes based upon trail and error. It’s a slow process for Ms. C and we do our best to help out as best as we can.So, when our Dear Friend Ms. C came for lunch during the Holidays, I knew it was going to be an awesome kitchen day.
Cooking for Ms. C
Cooking for Ms. C involves checking out my pantry for what I think Ms. C can eat and then running back and forth to verify what Ms. C can really eat. I try to blend flavors and ingredients together to make something that she wouldn’t necessarily get somewhere else. Ms. C’s used to drooling over what everyone else is eating…I want everyone at the table to drool over what she’s eating. It’s bad enough that she has all these allergies, at least she should get some awesome food at my house…right?
Back to the Maple Orange Chicken Stir Fry
I had made some rice paper egg rolls, which Ms. C could not eat, and had an extra plain cooked chicken breast set aside. That was going to be the protein in the fabulous new recipe.
Leftover sliced chicken breast…check!
Ms. C could also eat rice noodles. Carbs…check.
Soaking Rice Noodles.
The rest of the recipe was based upon the list of “OK” foods that she sent me prior to the Holiday .
I had a bag of frozen broccoli florets and baby carrots in the fridge. Vegetables…check.
Making the Maple Orange Chicken Stir Fry Sauce
I kind of feel like you already know where this is going. Ms. C can have pure maple syrup and OJ. No soy sauce, no teriyaki sauce, no onions (yellow or green), no asafetida, no garlic.It didn’t leave a lot of options. But I was undaunted.
Putting it all together
It turns out that, just like me (woot!), Ms. C can have garlic oil, salt, black pepper and corn starch.It was almost too easy.I sauteed the chicken in garlic oil, then added some baby carrots (the kind Dear Husband likes to dip in spicy hummus) and cooked the two together until the carrots were softened, The broccoli was defrosted in anticipation of the meal, so I tossed those in.
Maple Orange Chicken Stir Fry … frying!
The sauce was a combination of maple syrup, orange juice and corn starch (as a thickener). I poured it over the whole thing to thicken and give the dish a flavor punch.
After adding the cooked rice noodles, then sprinkling a little salt and pepper over the top, the fabulous dish was done.
Ms. C was thrilled.
She even took the leftovers home with her.
It was that good.
The recipe for Maple Orange Chicken Stir Fry
The problem with coming up with recipes during Holidays is that I can’t/won’t write them down. It’s a little frustrating to come up with a “home run” recipe and try to re-create it later.Luckily, while Maple Orange Chicken Stir Fry was incredibly delicious, it wasn’t all that complicated to re-create.
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Maple Orange Chicken Stir Fry
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: Gluten Free
- Diet: Kosher
Description
Maple Orange Chicken Stir Fry is a blend of healthy, colorful vegetables, protein packed chicken breast and the melding of wonderfully, simple flavors. Maple Orange Chicken is fairly easy to prepare using items you already have in your kitchen.
Ingredients
For The Stir Fry
- 4 ounces medium rice noodles
- boiling water to cover rice noodles
- 2 boneless, skinless chicken breasts, cooked, thinly sliced
- 20 ounces frozen broccoli florets, defrosted
- 8 ounces raw baby carrots
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- orange zest for garnish (optional)
For the Sauce
- 1 cup freshly squeezed orange juice
- 1/4 cup pure maple syrup
- 2 tablespoons corn starch
Instructions
For The Stir Fry
- Place the rice noodles in a large bowl or pot. Cover with boiling water and stir to separate the noodles. Allow the noodles to rest for 8-15 minutes until al dente. Drain, then rinse with cold water.
- Heat the garlic oil in a large wok or skillet. Add the chicken and carrots and cook until the carrots are softened, stirring frequently.
- Add the broccoli, and cook until heated through, then toss in the cooked rice noodles.
For the Sauce
- In a medium bowl, whisk together the orange juice, maple syrup and corn starch.
- Pour the sauce over the chicken, vegetables and noodles and cook over medium heat until the sauce has thickened.
- Serve hot garnished with orange zest if desired.
Equipment
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Swiss Diamond Cast-Aluminum Nonstick 14-Inch 6-2/7-Quart Wok with Lid
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Colavita Roasted Garlic Extra Virgin Olive Oil, Low FODMAP, 32 Fl Oz
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About the Chicken Breasts
You can use:
- Leftover chicken breast
- Ready made rotisserie chicken breast
- Boil raw chicken breast in water for 30 minutes until cooked through, then slice.
- Slice raw chicken breast and then stir fry it in the garlic oil. You may need to add additional garlic oil when stir frying the vegetables.
About the Onions & Garlic
If you don’t have an issue with onions or garlic feel free to add them to the recipe. You can stir fry them with the chicken.
More Notes
If you want to use brown rice noodles, feel free.
If you prefer using fresh broccoli, blanch/microwave it first. Don’t try to cook it in the stir fry. It will most likely get mushy or won’t cook enough. It’s best to blanch it before adding.
Love red peppers? Shiitake Mushrooms? Other stir fry vegetables? Feel free to add them. Just make sure that if they are hard vegetables (like broccoli) that you blanch them before adding them to the stir fry.
Don’t like/want rice noodles? You can use your favorite traditional rice (brown, parboiled, basmati, jasmin) instead. Rather than adding the rice to the dish, serve the chicken and vegetable stir fry over a bed of rice.
Nutrition
- Serving Size:
- Calories: 482
- Sugar: 21.7 g
- Sodium: 499.6 mg
- Fat: 11.4 g
- Saturated Fat: 1.9 g
- Carbohydrates: 58.5 g
- Fiber: 6.5 g
- Protein: 37.3 g
- Cholesterol: 99.3 mg
A taste of Maple Orange Chicken Stir Fry. YUM! And EASY!
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I do this all the time from whatever is leftover in my fridge. I follow Low Fodmap diet and this works perfectly. I can add a small amount of gluten-free soy sauce and scallion greens for flavor. A go to meal for sure.
Awesome! Thanks Judith!! I really try to give alternatives in most of my posts for people trying to follow FODMAP. Please let me know how yours turns out. All the best, Sharon