I am just crazy about this Spicy Citrus Chicken Stir Fry.  Some years ago, I was about midway through Whole30 and completely craving something that felt like takeout. Feeling inspired, I created this recipe and it totally hit the spot! This dish is an absolute favorite in the nocrumbsleft kitchen. People consistently request it for lunch. You know you have a knockout recipe when your favorite eaters ask for a dish over and over again.

Stir-fried chicken with vegetables, broccoli, peppers, and garlic on a white platter.

This meal is so easy to make and perfect for a weeknight

Making this delicious Spicy Citrus Chicken Stir Fry is as easy as can be. You begin by making the spicy sauce with a little hot sauce, garlic, coconut aminos, orange juice, rice vinegar, sesame oil, and your favorite ketchup for a little added sweetness. Remember to use a Whole30 compliant ketchup if you’re keeping a Whole30 diet! Teri Tip: depending on if you like a milder or spicier dish, adjust how much hot sauce you add to the sauce. It’s important to taste everything as you go and cook for your own palate! 

Chopped onions, chopped celery, sliced yellow bell peppers, and bowls of olive oil and flour on a baking sheet.
Chop and ready your stir fry ingredients
Olive oil, garlic, honey mustard, tamari, apple cider vinegar, and ketchup in small bowls.
Gather your sauce ingredients
Fresh basil leaves in a yellow bowl on a rustic wooden surface.
Prep your garnishes

Season your thinly sliced chicken breasts and sauté them in batches. Not over crowding the chicken slices will be the trick to getting an even cook and a gorgeous golden color on every piece! Once that is finished cooking, you set the chicken aside and sauté your vegetables for a few minutes. Combine everything together and voila! You will have made the most delicious meal, you won’t even believe it. Finish the dish with torn or ribboned basil and some chopped almonds for garnish. Serve it as it is or, if you’re not eating Whole30, serve with a side of rice. 

Sliced raw chicken breast on a white plate with seasoning in a small bowl, on rustic wooden table.
Season your chicken slices evenly
Juicy sautéed chicken and crispy bacon strips for flavorful meal preparation.
Sauté in batches for perfect chicken every time
Fresh broccoli and yellow bell peppers being sautéed in a frying pan for a healthy vegetable dish.
Cook your vegetables
Sautéed broccoli and yellow bell peppers with garlic, drizzled with savory sauce.
Add the spicy citrus sauce
Fresh broccoli and yellow bell peppers cooking with creamy sauce, healthy veggie stir-fry recipe.
Stir in an arrowroot slurry to thicken the sauce
Succulent grilled chicken strips being added to a stir-fried vegetable skillet with bell peppers and broccoli.
Combine everything together

Make my Spicy Citrus Chicken Stir Fry with whatever vegetables you like best!

I like to make this Spicy Citrus Chicken Stir Fry with broccolini and bell peppers but in truth, this recipe is completely customizable to whatever vegetables you like best! It would be delicious with mushrooms or green beans. You could make it with water chestnuts, bok choy, or sliced carrots or you could make it extra spicy and add some thinly sliced peppers. Add whatever you’re feeling— there’s almost no way to go wrong! 

Stir-fried chicken with broccoli and yellow bell peppers in a skillet, delicious healthy recipe from No Crumbs Left.

If you make my Whole30 Spicy Citrus Chicken Stir Fry, please rate and review them below to let me know what you think! And if you’re looking for more fun, sign up for our Friday Favorites newsletter and follow along on Pinterest, Instagram, and TikTok!

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citrus stir fry

Whole30 Spicy Citrus Chicken Stir Fry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Teri Turner
  • Prep Time: 15 min
  • Cook Time: 15 min
  • Total Time: 30 min
  • Yield: 4 servings
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Description

If you’re looking for a fabulous weeknight dinner on Whole30, this is it!

Ingredients

For the sauce: 

3 Tbsp hot sauce 
1-½ tsp finely chopped garlic 
3 Tbsp Coconut Aminos 
6 Tbsp orange juice 
3 Tbsp ketchup 
3 Tbsp unsweetened rice vinegar 
3 tsp toasted sesame oil 

For the stir fry: 

1–½ pounds chicken breast, sliced into ¼ inch thick pieces (see how-to in the directions) 
¼ tsp pepper 
1 tsp salt 
1 tsp smoked paprika 
¾ tsp garlic powder  
8 Tbsp olive oil, divided 
10 ounces Broccolini, cut into 1-¼ inch pieces 
1 yellow bell pepper, thinly sliced into strips, then cut in half (about 1–¼ inch long)  
6 green onions, cut into 1-inch pieces 
Handful of basil, cut into ribbons (more or less to taste) 
3 Tbsp shallots, chopped  
2 tsp arrowroot 
2 tsp cold water
Finely chopped almonds, for garnish

Instructions

Make the sauce: 

In a medium bowl, combine all sauce ingredients and whisk to incorporate. Set aside.  

Make the stir fry: 

With a sharp knife, thinly slice the chicken breasts by placing the chicken breast on at cutting board with the skinniest part of the breast pointed away from you. Hold knife at a 45-degree angle and, starting at the top, slice into ¼ inch thick pieces. 

Place the chicken breast in a bowl and add the salt, pepper, smoked paprika and garlic powder, tossing to coat well.  

Cooking in two batches, use a large sauté pan over medium high heat and heat 2 Tbsp of olive oil. Place half the chicken in one layer in the pan as flat as possible.  Cook until golden brown and crispy, about 3-4 minutes on the first side, and 1-½ minutes on the second side. Remove from pan and set aside. Add 2 more Tbsp olive oil and repeat for the second batch. Process. Keep in mind that the chicken may take less time to cook when the pan is already hot (cook for about 3 minutes on first side, 1 minute on second side). Reserving the fat in the pan, remove the chicken with a slotted spoon.  

Add another Tbsp or so olive oil (enough to make 2 Tbsp fat total, combined with the reserved fat in the pan). Add the shallots and green onions, sprinkle with a pinch of salt, and cook for about 1 minute. Remove from pan.   

Using the same pan, add 2 Tbsp olive oil, the Broccolini, and the peppers, and sprinkle with a pinch of salt.  Cook until crispy and tender, about 3 to 3-½ minutes. 

Meanwhile, make a slurry by combining the arrowroot and cold water. Set aside. 

Add the sauce to the pan with the vegetables and reduce the heat to low. Add the arrowroot slurry and cook until sauce thickens, about 30 seconds. Add the chicken, onions, and shallots, stirring to combine and cooking for another 30 seconds to 1 minute.  

Turn off heat, add the basil, and stir.  Serve garnished with crushed almonds and more basil if desired.  

 

Notes

Teri’s tip:  This recipe is meant to be spicy, but you can adjust the spice level by reducing or increasing the amount of hot sauce.