Chicken Orange Stir Fry
Chicken Orange Stir Fry
Ingredients
For the Sauce:
- 1 orange juice only
- 1/3 cup marmalade 100g, low sugar
- 1/4 cup soy sauce 60ml
- 1 tsp siracha or as needed
- 1 tbsp buckwheat flour
For the Stir Fry:
- 1 tbsp coconut oil
- 1 lb chicken breast chopped, 450g
- 1 tbsp garlic minced
- 3 springs green onion chopped
- 1 cup snap peas 150g
- 1 red bell pepper chopped
- 3 cups cooked brown rice 450g
- 1/2 cup carrot grated, 25g
- 1 tbsp sesame seeds
- 1 tsp orange zest
Instructions
- Mix all the sauce ingredients together. Add some water if necessary to thin it down slightly.
- Cook rice according to instructions on packaging or use leftover rice.
- Heat the coconut oil in a large pan over high heat. Add in the chicken breasts and cook for 4-5 mins until chicken is cooked through. Remove from the pan and set aside.
- Lower the heat and add the garlic and green onion cooking for 1 min. Keep string to prevent burning.
- Now add the snap peas and bell pepper and cook for another 3-4 mins. Add in cooked rice and mix well with the vegetables.
- Next add in the cooked chicken, grated carrot and earlier made sauce. Stir well until heated.
- Garnish with sesame seeds and more green onion to serve.
Nutrition
Calories: 483kcalCarbohydrates: 68gProtein: 32gFat: 9gSaturated Fat: 4gCholesterol: 73mgSodium: 994mgPotassium: 867mgFiber: 6gSugar: 20gVitamin A: 4068IUVitamin C: 79mgCalcium: 90mgIron: 3mg
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