Bright, zesty, and bursting with flavour, this Chicken Orange Stir Fry is the perfect weeknight dinner to liven up your table. Served over hearty brown rice and finished with sesame seeds and fresh orange zest, this stir fry is a quick and easy way to bring bold flavours to your mealtime.
Serves 4
Ingredients:
For the sauce:
- 1 orange, juice only
- ⅓ cup marmalade (low sugar)
- ¼ cup (60ml) soy sauce
- 1 tsp sriracha (or as needed)
- 1 Tbsp buckwheat flour
For the stir fry:
- 1 Tbsp coconut oil
- 450g chicken breast, chopped
- 450g chicken breast, chopped
- 1 Tbsp garlic, minced
- 3 spring onions, chopped
- 1 cup sugar snap or mangetout peas
- 1 capsicum, chopped
- 3 cups cooked brown rice
- ½ cup carrot, grated
- 1 Tbsp sesame seeds
- 1 tsp orange zest
Method:
Mix all the sauce ingredients together. Add some water if necessary to thin it down slightly.
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.
Lower the heat and add the garlic and spring onions, cooking for 1 minute. Keep stirring to prevent burning.
Now add the sugar snap/mangetout peas and capsicum and cook for another 3-4 minutes. Add in cooked rice and mix well with the vegetables.
Next, add in the cooked chicken, grated carrots and the sauce. Stir well.
Garnish with sesame seeds and more green onions to serve.
