Chicken Orange Stir Fry

Chicken Orange Stir Fry

Chicken Orange Stir Fry

Martine Chin
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Entree
Servings 4
Calories 483 kcal

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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