Tangerine Chicken Stir Fry Gluten Casein Free

Bright, zesty, and packed with flavor, this Tangerine Chicken Stir Fry is a quick and healthy dinner that’s both gluten- and casein-free. Juicy strips of chicken are paired with vibrant broccoli, crisp carrots, and sweet red bell peppers, all tossed in a tangy-sweet sauce made from freshly squeezed tangerine juice, tamari, honey, garlic, and ginger. The recipe comes together in just 35 minutes, making it perfect for busy weeknights. A cornstarch slurry ensures the sauce coats every bite with the perfect glossy finish, while green onions and optional sesame seeds add a final touch of freshness and crunch. Serve this Asian-inspired stir fry over steamed rice or gluten-free noodles for a wholesome, fuss-free meal that bursts with citrusy goodness.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Chicken breast, boneless and skinless
• 0.5 cup Tangerine juice (freshly squeezed)
• 1 tbsp Tangerine zest
• 2 tbsp Avocado oil
• 2 tbsp Tamari (gluten-free soy sauce)
• 1 tbsp Honey
• 2 cloves Garlic, minced
• 1 tsp Fresh ginger, grated
• 1 tbsp Cornstarch
• 2 tbsp Water
• 2 cups Broccoli florets
• 1 cup Carrot, julienned
• 1 medium Red bell pepper, julienned
• 2 Green onions, chopped
• 1 tsp Sesame seeds (optional, for garnish)

Directions

Step 1

Slice the chicken breast into thin strips and set aside.

Step 2

In a small bowl, whisk together tangerine juice, tangerine zest, tamari, honey, minced garlic, and grated ginger to create the sauce. Set aside.

Step 3

In a separate small bowl, mix the cornstarch and water to create a slurry. Set aside.

Step 4

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.

Step 5

Add the chicken strips to the skillet and stir-fry until they are golden brown and fully cooked, approximately 5-7 minutes. Remove from the skillet and set aside.

Step 6

In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the broccoli florets, carrots, and red bell pepper. Stir-fry for 3-4 minutes, until the vegetables are tender-crisp.

Step 7

Return the cooked chicken to the skillet with the vegetables.

Step 8

Pour the prepared tangerine sauce over the chicken and vegetables. Stir to coat evenly.

Step 9

Reduce the heat to medium and let the mixture simmer for 1-2 minutes.

Step 10

Add the cornstarch slurry to the skillet and stir until the sauce thickens, about 1 minute.

Step 11

Remove the skillet from heat. Sprinkle chopped green onions and sesame seeds (if using) over the top as garnish.

Step 12

Serve immediately over steamed rice or gluten-free noodles. Enjoy!

Nutrition Facts

Serving size	(1413.7g)

Amount per serving	% Daily Value*
Calories	1417.6

Total Fat 46.4g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 0g
Cholesterol 385.6mg	0%
Sodium 2448.2mg	0%
Total Carbohydrate 93.6g	0%
Dietary Fiber 19.0g	0%
Total Sugars 49.2g
Protein 159.9g	0%

Vitamin D 59.0IU	0%
Calcium 415.8mg	0%
Iron 11.1mg	0%
Potassium 2992.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.2%

Protein: 44.7%

Carbs: 26.2%