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: 2 people
Calories: 531kcal
Ingredients
- 2 chicken breasts cut into thin strips
- 60 ml coconut aminos or tamari or soy sauce (if not gluten-free or Whole30)
- 60 ml orange juice
- 2 garlic cloves crushed
- 2 tablespoons coconut oil
- 1 onion sliced
- 1 inch fresh ginger cut into matchsticks
- 1 red chilli finely chopped
- ½ head of broccoli florets blanched
- 2 carrots peeled and cut into thin batons
- Handful of shredded chinese leaf
- 2 tablespoons sesame seeds
Instructions
- 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.
- Heat a tablespoon of coconut oil in a wok over a medium flame until hot.
- 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.
- 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.
- Then add the rest of the vegetables and the sesame seeds. Stir fry for 5 minutes on a high heat.
- Re-introduce the chicken, combining everything together and serve piping hot with another splash of coconut aminos on top.
Nutrition
Calories: 531kcal | Carbohydrates: 26g | Protein: 51g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 145mg | Sodium: 989mg | Potassium: 1282mg | Fiber: 4g | Sugar: 9g | Vitamin A: 10535IU | Vitamin C: 58.7mg | Calcium: 128mg | Iron: 2.5mg