Chicken Orange Stir Fry
Prep Time:
10
Cook Time:
25
Serves:
4
Link:
Ingredients
For the sauce:
1 orange, juice only
1⁄3 cup (100g) marmalade (low sugar)
1⁄4 cup (60ml) soy sauce
1 tsp. sriracha (or as needed)
1 tbsp. buckwheat flour
For the stir fry:
1 tbsp. coconut oil
1 lb. (450g) chicken breast, chopped
1 tbsp. garlic, minced
3 sprigs green onion, chopped
1 cup (150g) snap or mangetout peas
1 red bell pepper, chopped
3 cups (450g) cooked brown rice
1⁄2 cup (25g) carrot, grated
1 tbsp. sesame seeds
1 tsp. orange zest
Instructions
1. Mix all the sauce ingredients together. Add some
water if necessary to thin it down slightly.
2. Heat the coconut oil in a large pan over high heat. Add
in the chicken breasts and cook for 4-5 minutes until
chicken is cooked through. Remove from the pan and
set aside.
3. Lower the heat and add the garlic and green onions,
cooking for 1 minute. Keep stirring to prevent burning.
4. Now add the mangetout peas and bell pepper and
cook for another 3-4 minutes. Add in cooked rice and
mix well with the vegetables.
5. Next, add in the cooked chicken, grated carrots and
the sauce. Stir well.
6. Garnish with sesame seeds and more green onions to
serve.