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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!
Ingredients
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
Instructions
- Mix all the sauce ingredients together. Add some water if necessary to thin it down slightly. Â Cook rice according to instructions on packaging or use leftover rice. Â 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. Â Lower the heat and add the garlic and green onion cooking for 1 min. Keep string to prevent burning. Â 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. Â Next add in the cooked chicken, grated carrot and earlier made sauce. Stir well until heated. Â Garnish with sesame seeds and more green onion to serve.
Nutrition
Serving: 1gCalories: 397kcalCarbohydrates: 53gProtein: 34gFat: 7g
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