One-Pan Orange Chicken Asparagus Stir-Fry requires only 10 ingredients, one pan, and just a few minutes. Full of golden-brown chicken, crisp asparagus, and a tangy naturally sweet sauce, it’s perfect any night of the week!
2 tablespoon coconut oil, divided
3 tablespoons arrowroot powder*, divided
¾ teaspoon kosher salt, divided
2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
2 bunches asparagus, ends trimmed, and cut into 1-inch pieces (about 4 cups)
2 large garlic cloves, grated or finely minced
Zest of 1 orange (about 1 tablespoon)
½ cup freshly squeezed orange juice (from about 2 oranges)
½ cup reduced sodium chicken stock
1 tablespoon white wine vinegar or lemon juice
- Sprinkle the chicken with 2 tablespoons arrowroot powder and ¼ teaspoon salt. Toss together until the chicken is evenly coated.
- In a large pan, heat 1 tablespoon coconut oil over medium heat. Add the chicken in an even layer and cook for 5 minutes, then flip and cook for an additional 3-5 minutes, or until both sides are browned and the chicken is cooked through.
- Remove the chicken from the pan and set aside. To the same pan, add an additional 1 tablespoon coconut oil and the garlic. Saute over medium heat for 1-2 minutes, until the garlic is golden (garlic burns easily, so keep an eye on it). Add the asparagus, sprinkle with ¼ teaspoon salt, and cook for 2-3 minutes, until the asparagus is bright green and slightly tender.
- Meanwhile, In a small bowl, whisk together 1 tablespoon arrowroot powder, ¼ teaspoon salt, the orange juice, orange zest, and the chicken stock.
- Add the chicken back to the pan with the asparagus, then pour in the orange juice mixture. Cook over medium-low heat for 1-2 minutes until the stock thickens.
- Off the heat, add the vinegar or lemon juice. Taste and add additional orange juice, vinegar, or salt to taste. If the sauce is too thick, add additional orange juice or chicken stock. Serve over rice, quinoa, or on its own.
*Arrowroot powder comes from the root of an arrowroot plant and is a great grain-free, corn-free alternative to cornstarch. You can find it in well-stocked grocery stores and online. If you can’t find it or prefer not to use it, cornstarch can be used in its place.
Serve the chicken separately, minus the sauce. The golden, crispy chicken pieces are a big hit in our house!
If your child or partner doesn’t like asparagus (or if asparagus is out of season), swap in any crisp, green veggie. Green beans, snap peas, snow peas, or broccoli are all great options.