Orange Ginger Chicken Stir-Fry


I have to admit that most nights when stir-fry is announced for dinner, I become a bit skeptical. Especially if we’re conveniently having it right before mother announces her desperate need to go grocery shopping, as this usually means “veggies-that-are-wilting-and-need-to-get-used-up-stirfry” Ahhhh thanks but no thanks.

This stir fry is NOT my mamas stir fry, lets be clear. Chicken marinaded in teriyaki sauce and orange juice with fresh veggies (emphasis on the fresh) is totally delicious and a super quick, filling, and healthy meal that can be made during everybody’s crazy week nights. Get the chicken marinading and the veggies chopped the night before you plan on making this and dinner can be whipped up in 20 minutes.

I’ve made this stir fry to my liking, but if you like more of one type of veggie and want to omit some others, go for it! If you like more heat, top it off with a drizzle of sriracha before serving. Don’t be afraid to play around with it!

for the marinade:

1/2 cup teriyaki coconut aminos

1/4 cup orange juice

1 teaspoon fresh grated ginger

2 cloves minced garlic

1 teaspoon chili paste

1 teaspoon sesame oil

3 pounds skinless chicken breasts, cut into 1 inch chunks

Combine all ingredients (minus the chicken) in a large mixing bowl, and give it a little whisk. Add the cubed chicken and toss to make sure all chicken is evenly coated in the marinade. Cover and let refrigerate for 2 hours and up to overnight.

for the stir fry:

2 strips orange peel (use a vegetable peeler on an orange)

1 tablespoon arrowroot powder

2 tablespoons coconut oil, divided

1 cup snap peas

1 cup sliced red bell pepper

2 cups chopped zucchini

2 cup sliced mushrooms

1 cup broccoli florets

1 heaping handful spinach

3 pounds marinated chicken

sesame seeds for topping

roasted cashews for topping

In a large skillet or wok, melt 1 tablespoon of coconut oil over medium heat and add the orange peels. Cook for a few minutes until they start to turn brown on the edges. Drain chicken from the marinade, reserving the extra sauce. Turn heat up to high and add chicken to the wok and stir fry for about 5-6 minutes or until cooked all the way through. Add the arrowroot powder to the extra marinate and whisk to combine. When chicken is done cooking, add it back into the bowl of marinade. (It will get cooked again, don’t worry about contamination)

Wipe out the wok and melt another tablespoon of coconut oil over medium heat. Add in the broccoli and bell peppers and cook for about 3-4 minutes. Add in the zucchini and snap peas and continue to cook until tender, about 3 minutes or so. Put in the mushrooms and cook until done, about a minute. Add back in the chicken and reserved marinade and allow to cook and bubble away for about 5 minutes, stirring occasionally. Right before serving, add the spinach and give it a toss. The heat from the dish should wilt the spinach perfectly!

When done, serve over cauliflower rice, or other rice of your choosing. Top with sesame seeds and roasted cashews.



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