Chicken orange stir fry

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Chicken orange stir fry

Yummy infusion of flavours for your date night with a partner – or having it all to yourself!

For the Sauce

  • 1 orange, juiced only
  • 100 g marmalade (low sugar)
  • 60 ml soy sauce
  • 1 tsp siracha (as needed)
  • 1 tbsp buckwheat flour

For the Stir Fry

  • 1 tbsp coconut oil
  • 450 g chicken breast – chopped
  • 1 tbsp garlic, minced
  • 3 springs green onion, chopped
  • 150 g snap or mangetout peas
  • 1 red bell pepper, chopped
  • 450 g cooked brown rice
  • 25 g carrot, grated
  • 1 tbsp sesame seeds
  • 1 tbsp orange zest
  1. 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 mangetout 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.

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