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Maple orange citrus chicken and spring vegetable stir fry with quinoa

This healthy orange chicken stir fry is quick, versatile, flavourful and packed with extra protein from the quinoa! The incredible sweet & tangy orange sauce is perfect for kids, plus this dish is great for leftovers because it can be eaten cold the next day!




  • 2 tablespoons any high burning oil like grapeseed, canola or vegetable oil
  • 2-3 boneless skinless chicken breasts or thighs, cut into large 1 inch pieces
  • 1/2 teaspoon salt & pinch pepper
  • 1/2 white onion, cut into small chunks
  • 1 small bunch snap peas (or asparagus, or green beans, or fiddleheads) around 1.5-2 cups worth
  • 1 red bell pepper, seeded and sliced into thin strips (sub any other veg you like)

Citrus sauce

  • Zest and juice from one medium sized orange (or 1/2 cup fresh orange juice)
  • 3 tablespoons maple syrup (or honey, agave syrup, brown sugar)
  • 3 tablespoons soy sauce
  • 1 tablespoon freshly grated ginger (or 1/4 teaspoon dried ginger powder)
  • 3 garlic cloves minced (or use 1/2 teaspoon garlic powder)
  • 2 tablespoon cornstarch or arrowroot starch
  • 1/2 teaspoon red pepper flakes (optional)


  • 1/4 cup salted peanuts (or toasted sesame seeds, almond slivers or cashews)
  • Sliced green onions
  • Cilantro or mint


1. Once all stir fry ingredients are prepped. Cook 2 cups quinoa according to package instructions in a small pot.

2. Meanwhile, heat a large pan to medium high. Add oil and chicken chunks, season with salt and pepper. Cook chicken until brown on all sides and no longer pink through. 6-8 minutes.

3. While cooking chicken combine all sauce ingredients in a small bowl, set aside.

4. Once chicken is cooked remove into a bowl and set aside. Add a bit more oil to pan, add white onions and vegetables. Season with pinch salt and pepper. Fry veggies for 2-3 minutes. Add chicken back to pan. Pour orange sauce all over stir fry mixture cook 1-2 more minutes stirring. Serve over quinoa and garnish with toppings of your choice!