For the Sauce:
- 1 orange, juice only
- 1/3 cup (100g) marmalade (low sugar)
- ¼ cup (60ml) soy sauce
- 1 tsp. siracha sauce (optional)
- 1 tbsp. buckwheat flour
For the Stir Fry:
- 1 tbsp. coconut oil
- 1 lb. (450g) chicken breast, chopped
- 1 tbsp. garlic, minced
- 3 springs green onion, chopped
- 1 cup (150g) snap peas
- 1 red bell pepper, chopped
- 3 cups (450g) cooked brown rice
- ½ cup (25g) carrot, grated
- 1 tbsp. sesame seeds
- 1 tsp. orange zest
Mix all the sauce ingredients together. Add some water if necessary to thin it down slightly.
Cook rice according to instructions on packaging or use leftover rice.
Heat the coconut oil in a large pan over high heat. Add in the chicken breasts and cook for 4-5 mins until chicken is cooked throughout. Remove from the pan and set aside.
Lower the heat and add the garlic and green onions cooking for 1 min. Keep stirring to prevent burning.
Add peas and bell peppers and cook for another 3-4 mins. Add in cooked rice and mix well with the vegetables.
Next add in the cooked chicken, grated carrots and sauce. Stir well until heated.
Garnish with sesame seeds and more green onions to serve.
(serves 4) Nutrition per serving: 397 kcal / 7g Fat / 53g Carbs / 34g Protein