Prep: 10 mins
Cook: 25 mins
Nutrition per serving:
Kcal – 397
Fat – 7g
Carbs – 53g
Protein – 34g
WHAT YOU NEED
For the Sauce:
1 orange, juice only
1/3 cup (100g) marmalade (low sugar)
¼ cup (60ml) soy sauce
1 tsp. siracha (or as needed)
1 tbsp. buckwheat flour
For the Stir Fry:
1 tbsp. coconut oil
1 lb. (450g) chicken breast, chopped
1 tbsp. garlic, minced
3 springs green onion, chopped
1 cup (150g) snap or mangetout peas
1 red bell pepper, chopped
3 cups (450g) cooked brown rice
½ cup (25g) carrot, grated
1 tbsp. sesame seeds
1 tsp. orange zest
WHAT YOU NEED TO DO
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
KEY BENEFITS OF ORANGE ZEST
Most of us know the many benefits of including oranges in our diets. Oranges are loaded with Vitamin C, which is an important treatment for cancers and is required for many important bodily functions. Oranges provide fibre and are helpful in controlling blood sugar and insulin.