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Mandarin Orange Chicken Stir-Fry

May 04, 2018

Mandarin Orange Chicken Stir-Fry


  • 2 tablespoons sesame oil
  • 2 tablespoons olive oil
  • about 1.25 pounds boneless skinless chicken breast, diced into small pieces
  • 3 to 4 cloves garlic, finely minced or pressed
  • 1 to 2 teaspoons ground ginger
  • one bunch of carrots, shredded
  • 1/2 cup to 2/3 cup reduced-sodium soy sauce
  • 2 to 3 tablespoons hoisin sauce
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • about 1.5 to 2 cups sugar snap peas (snow pea pods may be substituted)
  • 3 mandarin oranges
  • 1 tablespoon honey, optional and to taste
  • about 2 to 3 green onions sliced into thin rounds, for garnishing


  1. To a large skillet add the oils, chicken, and cook over medium-high heat until done, about 5 minutes; flip chicken intermittently to ensure even cooking.
  2. Add the garlic, ginger, and cook for about 1 minute, or until fragrant.
  3. Add the shredded carrots, evenly drizzle the soy sauce, hoisin sauce, add the pepper, stir to combine, and cook for about 5 minutes, stir intermittently. In the final two minutes of cooking, add the sugar snap peas and cook until crisp-tender.
  4. Remove from the heat, add the oranges and stir to combine. Taste and optionally add the honey if desired.
  5. Evenly sprinkle with the green onions and serve immediately. Recipe will keep airtight in the fridge for up to 5 days.

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