Yumm! This recipe is what you need on hump day. It’s so good. And healthy. I haven’t had real chinese takeout in forever, but I never remember feeling particularly awesome after eating it. Probably all that hidden MSG. But not this recipe. The fresh, zesty sauce will leave you feeling light, energized and wanting more. I was so sad I didn’t double this recipe for Mitch and I.
The stir fry is really easy, quick and once again, really versatile. Use your favorite veggies or the veggies you need to eat before they go bad. You can’t go wrong here. You can also omit the chicken for a vegetarian and vegan dish. Just add more veggies. Or, add steak. So many options. To make the orange glaze, you’ll want to use fresh OJ. I’m sure a good quality 100% orange juice from the grocery store would work fine too, but fresh is just unbeatable. Try the store-bought and let me know how it is, though. I <3 shortcuts.
- 2 chicken breasts - chopped into 1 inch cubes
- 1 carrot - sliced
- 1 onion - roughly chopped
- 1 c mushrooms - sliced
- 1 large head broccoli - florets removed
- 3 cloves garlic - minced
- 1 cup uncooked rice - brown or white
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp coconut oil
- For the Sauce
- 1 1/2 c fresh orange juice (I juiced 2 oranges and 2 meyer lemons - see notes below)
- Zest of half of an orange
- 1/2 c coconut aminos (or GF soy sauce)
- 1/2 tsp fish sauce
- 1 tbsp honey
- 1/4 tsp red pepper flakes
- 1 tbsp tapioca starch or organic corn starch
- For Garnish
- White sesame seeds
- Chopped or sliced almonds
- Preheat a medium saucepan on medium heat and add all Orange Glaze ingredients and whisk to combine
- Bring to a boil then reduce to medium, stirring frequently
- Let the sauce reduce and thicken while you prepare the rest of your stir fry, while still stirring frequently
- While your sauce is thickening, prepare the rest of the stir fry
- Prepare rice according to instructions on the package
- While your rice cooks, chop the veggies and chicken and set aside
- Preheat a large saucepan on medium heat and add coconut oil and allow to melt
- When the coconut oil is almost fully melted, add the broccoli, carrot, onion, chicken, salt, pepper and garlic powder and cook for about 5-7 minutes, or until the veggies begin to soften
- Add the garlic and the mushrooms and cook for another 3 minutes
- Add the orange glaze sauce to the chicken and veggies and stir to combine
- Spoon the orange chicken and veggies onto your rice, top with sesame seeds and almonds and enjoy!
- I didn't have enough orange juice from my 2 oranges, so meyer lemons were a great alternative since they are much sweeter and less tart than a real lemon. I wouldn't use real lemons as a substitute for any of your OJ since they're so sour. If you have meyer lemons, they're a delicious choice!
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