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Orange Chicken Stir-fry

This Asian-inspired stir-fry makes a few simple swaps to up the protein and veggie quota.
Orange chicken stir-fry
  • Yield 4 servings
  • Prep Time
  • Cook Time

Ingredients

  • 2 tbs. coconut oil
  • 1 lb. boneless, skinless chicken breasts
  • 1 bell pepper (any color), diced
  • 4 cups broccoli
  • 1 medium zucchini, sliced
  • 1 medium onion, chopped
  • 4 cups riced cauliflower

Stir-Fry Sauce

  • 1/2 large orange, juiced
  • 1/4 cup chicken stock
  • 2 cloves garlic, minced
  • 1 tbs. orange zest
  • 3 tbs. coconut aminos
  • 1/4 tsp. ground ginger

Directions

STEP 1
In a 10-inch skillet, heat one tablespoon coconut oil over medium heat. Add the chicken breasts, bell pepper, broccoli, zucchini, and onion. Sauté until cooked through.
STEP 2
In a separate skillet, heat one tablespoon coconut oil and sauté the riced cauliflower until it's browned and cooked through.
STEP 3
In a bowl, whisk together the sauce ingredients. Pour the sauce into the chicken and vegetable mixture and simmer until the sauce reduces by half.
STEP 4
Serve the chicken and vegetable mixture with the riced cauliflower.

Nutrition Facts

Servings Per Container
1
Amount Per Serving
Calories 300
% Daily Value*
13%
Total Fat 8g
8%
Total Carbohydrates 23g
32%
Dietary Fiber 8g
Sugars 14g
Protein 31g
* Percent Daily Values are based on a 2000 calorie diet.

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