ORANGE, CHICKEN AND VEGETABLE STIR-FRY

Ingredients

• 4 skinless, boneless chicken breasts, diced
• 1 bell pepper, diced
• 1 small broccoli head, cut into florets
• 1 zucchini, sliced
• 1 onion, diced
• 1 tbsp. coconut oil

Orange Sauce Ingredients

• 1/2 cup fresh orange juice
• ¼ cup chicken stock
• 2 garlic cloves, minced
• 1 tbsp. orange zest
• 3 tbsp. coconut aminos
• ¼ tsp. ground ginger
• 1 tsp. Sriracha sauce (optional)
• A pinch red pepper flakes (optional)

Preparation

1. In a bowl, stir together the chicken stock, orange zest, orange juice, coconut aminos, ginger, garlic, Sriracha, and red pepper flakes.
2. Heat the coconut oil in a skillet over medium heat.
3. Add the chicken pieces to the skillet. Cook for 6-8 minutes, until cooked through and browned on the outside, and set aside.
4. Place all the vegetables in the skillet and cook until they start to soften.
5. Pour the sauce into the skillet, making sure to scrape the bottom of the pan, and bring to a soft boil.
6. Lower the heat and return the chicken to the pan. Stir everything to combine and serve hot.