• Alice Dey

Chicken Orange Stir Fry

At under 400 calories per serving and with 34g of protein, this Chicken Orange Stir Fry is perfect for days when you're keeping your calories lower but still want to get a good helping of protein in!

Serves: 4


For the Sauce: • 1 orange, juice only • 1/3 cup (100g) marmalade (low sugar) • ¼ cup (60ml) soy sauce • 1 tsp. siracha (or as needed) • 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 or mangetout 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

  1. Mix all the sauce ingredients together. Add some water if necessary to thin it down slightly.

  2. Cook rice according to instructions on packaging.

  3. Heat the coconut oil in a large pan over high heat. Add in the chicken breasts and cook for 5-6 mins until chicken is cooked through. Remove from the pan and set aside.

  4. Lower the heat and add the garlic and green onion, cooking for 1 min. Now add the mangetout peas and bell pepper and cook for another 3-4 mins before adding in the cooked rice and mix well with the vegetables.

  5. Next add in the cooked chicken, grated carrot and earlier made sauce. Stir well until heated.

Garnish with sesame seeds and more green onion to serve!

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