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February 6, 2019

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Ginger-Citrus Chicken Stir Fry with Sriracha

September 26, 2017

 

 

Yield: 3-4 servings

 

 

 

Ingredients

 

1 cup whole grain brown rice

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2 chicken breasts, diced

1 package broccoli florets (I like them steamed first before adding them to this recipe- so its a good use for leftover cooked broccoli)

2  zucchini, diced

bunch green onions, diced

1 large carrot, finely diced

2 tsp coconut oil or sunflower oil

2 tbsp 100% orange juice

1 tbsp reduced sodium soy sauce

1 tbsp rice vinegar

1 tbsp sriracha

1 tsp honey

2 tbsp ground ginger

½ tsp red pepper flakes (optional)

Garlic powder, onion powder, and black pepper to taste

 

Directions

Make chicken marinade: combine orange juice, soy sauce, vinegar, honey, 1 tbsp ginger, 1 tbsp garlic powder, and ½ tbsp sriracha in mixing bowl.

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Place (raw) diced chicken in a ziploc bag, pour in marinade, and shake to coat. Allow chicken to marinade for at least 1 hour (the longer, the more flavor, so marinading overnight is best)

Cook rice according to package directions.

 

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In a skillet or wok, heat 1 tsp coconut oil until melted.

Add diced chicken and cook until cooked through. Remove from skillet and cover with foil to keep warm.

 

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Add another tsp of coconut oil to the pan or wok. Sautee vegetables until tender, seasoning with garlic powder, onion powder, pepper, ginger, and red pepper flakes.

 

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Drizzle with about ½ tbsp sriracha for an added kick

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