1 lb. boneless, skinless chicken thighs or breasts (cut into bite size pieces)
3 T fat (coconut oil works well here)
juice of 2 oranges (Taste your oranges. If they don’t taste orange-y, then neither will this dish. Use tangerines if you gotta or add a teaspoon of sweetener until you’re satisfied with the flavor)zest from 1 orange
1 t fresh ginger
3 T coconut aminos or soy sauce
1 t chili garlic sauce or sriracha
3 green onions, chopped
Bag of stir fry vegetables
Directions
In a medium size sauce pot, add the orange juice, zest, ginger, coconut aminos and chili garlic sauce or sriracha. Set over medium heat and let simmer to reduce and thicken while the chicken cooks. In a saute pan, heat 3 T of the fat of your choice, over medium high heat. Add the chopped chicken and cook until a nice brown crust has developed on the chicken pieces, about 6 minutes. After a couple minutes, add frozen vegetables. Add the chicken to the sauce pot and stir to coat with the orange sauce. Serve topped with sliced green onions.
Directions
In a medium size sauce pot, add the orange juice, zest, ginger, coconut aminos and chili garlic sauce or sriracha. Set over medium heat and let simmer to reduce and thicken while the chicken cooks. In a saute pan, heat 3 T of the fat of your choice, over medium high heat. Add the chopped chicken and cook until a nice brown crust has developed on the chicken pieces, about 6 minutes. After a couple minutes, add frozen vegetables. Add the chicken to the sauce pot and stir to coat with the orange sauce. Serve topped with sliced green onions.
Note:
Because I added a couple lbs of veggies, I doubled the sauce.
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