Orange, Ginger and Sesame Chicken
Orange, Ginger and Sesame Chicken is an easy stir-fry, so convenient for week night dinners and delicious either by itself or with fragrant basmati rice.
Servings Prep Time
2people 15minutes
Cook Time Passive Time
15minutes 1hour
Servings Prep Time
2people 15minutes
Cook Time Passive Time
15minutes 1hour
  • 2 chicken breastscut into thin strips
  • 60ml coconut aminosor tamari or soy sauce (if not gluten-free or Whole30)
  • 60ml orange juice
  • 2 garlic clovescrushed
  • 2tablespoons coconut oil
  • 1 onionsliced
  • 1inch fresh gingercut into matchsticks
  • 1 red chillifinely chopped
  • ½ head of broccoli floretsblanched
  • 2 carrotspeeled and cut into thin batons
  • Handful of shredded chinese leaf
  • 2tablespoons sesame seeds
  1. Pour the coconut aminos, the orange juice and the garlic into a medium sized bowl then add the chicken and mix to combine. Leave the chicken to marinate for at least an hour but overnight if possible.
  2. Heat a tablespoon of coconut oil in a wok over a medium flame until hot.
  3. Remove the chicken from its marinade with a slotted spoon and add to the wok, cooking for 5-10 minutes until the chicken has just turned golden. Remove from the wok and set aside.
  4. Add the rest of the coconut oil to the wok and then when hot add the onion, ginger and chilli and cook until the onion is starting to brown.
  5. Then add the rest of the vegetables and the sesame seeds. Stir fry for 5 minutes on a high heat.
  6. Re-introduce the chicken, combining everything together and serve piping hot with another splash of coconut aminos on top.