Chicken Orange Stir Fry

Who doesn't love a fresh stir fry sizzling from the pan?
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Chinese
Keyword: Dairy Free, Gluten Free, High Protein, Main Course
Servings: 4 Servings
Calories: 397kcal


For the Stir Fry:

  • 1 tbsp Coconut Oil
  • 450 grams Chicken Breast (Chopped)
  • 1 tbsp Garlic (Minced)
  • 3 Spring Green Onion (Chopped)
  • 150 grams Snap or Mangetout Peas
  • 1 Red Bell Pepper (Chopped)
  • 450 grams Cooked Brown Rice
  • 25 grams Carot (Grated)
  • 1 tbsp Sesame Seeds
  • 1 tsp Orange Zest

For the Sauce:

  • 1 Orange (Juice Only)
  • 100 grams Low Sugar Marmalade
  • 60 ml Soy Sauce
  • 1 tsp Siracha ((or as needed))
  • 1 tbsp Buckwheat Flour


  • Mix all the sauce ingredients together. Add some water if necessary to thin it down slightly.
  • Cook rice according to instructions on packaging or use leftover rice.
  • Heat the coconut oil in a large pan over high heat. Add in the chicken breasts and cook for 4-5 minutes until chicken is cooked through. Remove from the pan and set aside.
  • Lower the heat and add the garlic and green onion cooking for 1 minute. Keep string to prevent burning.
  • Now add the mangetout peas and bell pepper and cook for another 3-4 minutes. Add in cooked rice and mix well with the vegetables.
  • 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.


Immunity Boosting Fact
Orange: Oranges are an excellent source of vitamin C. One large orange provides over 100% of the RDI. 


Calories: 397kcal | Carbohydrates: 53g | Protein: 34g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 1018mg | Potassium: 795mg | Fiber: 6g | Sugar: 22g | Vitamin A: 2506IU | Vitamin C: 83mg | Calcium: 84mg | Iron: 3mg