Orange Chicken Stir-fry

Orange Chicken Stir-fry

Makes approx 4 servings

This stir-fry is served over brown rice.

Ingredients

2 chicken breasts (approx 300 g), boneless with skin removed

1 Tablespoon cooking oil – (e.g. olive, peanut, grape seed, canola)

500 g veggies – broccoli, peppers, carrots, snow peas, mushrooms etc

100 ml chicken broth, no salt added

1 orange

1 Tablespoon fresh grated ginger (approx 3 inch piece) or 1 teaspoon ginger powder

2 Tablespoons reduced sodium soy sauce

Pepper to taste

Method

A. Preparation

“¢ Prepare veggies – cut into small pieces. Put on a plate separating the harder veggies (carrots) from the softer ones (peppers).

“¢ Peel the orange. Cut the fruit into chunks and blend in blender.

“¢ Grate ginger finely, measure and set aside.

“¢ Cut chicken into thin strips. Set aside on a plate.

B. Cooking

1. Heat pan with oil. Fry chicken on medium – high heat until cooked and no longer pink inside. Remove from pan and set aside on clean plate.

2. Return pan to the heat. Add the veggies, the harder ones first. Let cook a few mintues before adding softer veggies. Add soft veggies and cook a few minutes more. Add the chicken broth. Place lid on pan and steam for approx 3 minutes.

3. Remove lid. Add blended orange, ginger, soy sauce and cooked chicken. Stir together. Replace lid and cook 2 more minutes until veggies are tender and chicken is hot.

4. Remove lid, season with pepper and serve over cooked brown rice.

Rice

Ingredients

175 ml brown wholegrain rice

425 ml chicken broth, no salt added

Method

Cook rice as per package directions.

1. Combine rice and chicken broth in a saucepan.

2. Bring to a boil. Stir and cover with the lid. Reduce heat to medium-low. Simmer for 10 minutes.

3. Remove from heat. With lid on, set aside until all water is absorbed or about 5 minutes. Fluff with fork and serve.