#ScranSunday: Recipe - Chicken Orange Stir Fry

NUTRITION DETAILS

Serves: 4

Prep: 10 mins

Cook: 25 mins

NUTRITION PER SERVING

397 Kcals 7g Fats

53g Carbs 34g Protein

WHAT YOU NEED​​​​

For the Sauce:

• 1 orange, juice only

• 1/3 cup (100g) marmalade (low sugar)

• 1⁄4 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

• 1⁄2 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.

Jonny

+971502904856

jonny@jonnyparrfitness.com

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