Orange-Ginger Chicken Stir Fry

This quick and easy stir fry is so easy to adapt to what you’ve got on hand and what your family likes – and when you do the chopping ahead of time, you’re just 15 minutes away from a delicious and satisfying meal.
Orange-Ginger Chicken Stir Fry


  1. 1 lb. boneless, skinless chicken breasts, thinly sliced (may substitute chicken thighs)
  2. 1½ Tbsp. Thrive Culinary Algae Oil, divided
  3. ⅓ cup coconut aminos
  4. Juice of 1 orange
  5. 2 tsp. orange zest
  6. 2 Tbsp. water
  7. 2 cloves garlic, minced (may substitute 1 tsp. garlic powder)
  8. 1 tsp. freshly grated ginger (may substitute ½ tsp. dried ground ginger)
  9. 1 small head broccoli, cut into florets (about 4 cups)
  10. ½ cup sliced onion
  11. 3 medium carrots, peeled and thinly sliced
  12. 1 bell pepper, any color, thinly sliced
  13. 2 green onions, white and green parts thinly sliced
  14. Optional toppings: Chopped cashews or almonds, crumbled toasted seaweed, sesame seeds or gomasio.


  • Combine coconut aminos, orange juice, zest, water and garlic, and ginger if using the dried form, (if using fresh, reserve for later) in a small bowl. Set aside.
  • Heat ½ Tbsp. oil in a large sauté pan, wok, or skillet over high heat (medium-high if using a cast iron skillet).
  • Add half of the chicken and cook until no longer pink in the center. Remove chicken to a plate and repeat with another ½ Tbsp. oil and remaining chicken.