Chicken Orange Stir Fry
Savor this vibrant, high-protein chicken stir fry, made with lean chicken thighs to support muscle health and easily digestible jasmine rice. This dish combines prebiotic-rich garlic and spring onions to help nourish your gut, all brought together with a uniquely savory and spicy peanut butter sauce.
Avg. Recipe Cost (US)
$13.15
Avg. Recipe Cost (UK)
£10.95
Nutritional Information (approx)
- Calories: 605 kcal
- Protein: 35 g
- Fats: 25 g
- Carbs: 60 g
- Fibre: 8 g
Tags
Dairy Free Gluten Free High Protein Dinner
Ingredients
- coconut oil - 2 tbsp.
- skinless chicken thighs - 8
- jasmine rice - scant 1 cup (200g)
- spring onions - 4 (chopped)
- garlic cloves - 4 (sliced)
- white wine - ⅓ cup (200ml)
- chicken stock - 2 cups (500ml)
- dried cranberries - 4 tbsp.
- sauce - soy sauce - 3 tbsp.
- sauce - rice vinegar - 2 tbsp.
- sauce - peanut butter - 1 tbsp.
- sauce - chili flakes - 1 tsp.
Preparation Instructions
- 1. Mix all the sauce ingredients together. Add some water if necessary to thin it down slightly.
- 2. 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.
- 3. Lower the heat and add the garlic and green onions, cooking for 1 minute. Keep stirring to prevent burning.
- 4. Now add the mangetout peas and bell pepper and cook for another 3-4 minutes. Add in cooked rice and mix well with the vegetables.
- 5. Next, add in the cooked chicken, grated carrots and the sauce. Stir well.
- 6. Garnish with sesame seeds and more green onions to serve.