Juicy chicken breast, bright peppers and a tangy orange sauce, with 34g of protein a serve.
Chicken breast is about as protein-dense as dinner gets, which is handy when there is not much room on the plate, and all your protein Qs covers how much you actually need. From the same pan, try the Mongolian stir fried beef or the sesame tempeh stir-fry.
Here's what you'll need
For the sauce:
- 1 orange, juice only
- ⅓ cup marmalade (low sugar)
- ¼ cup soy sauce
- 1 tsp. sriracha (or as needed)
- 1 tbsp. buckwheat flour
For the stir fry:
- 1 tbsp. garlic, minced
- 1 red pepper, chopped
- ½ cup carrot, grated
- 1 tbsp. sesame seeds
- 1 tsp. orange zest
- 1 tbsp. coconut oil
- 450g chicken breast, chopped
- 3 spring onions, chopped
- 1 cup snap or mangetout peas
- OPTIONAL: cooked brown rice
Here's how to make it
Mix all the sauce ingredients together. Add some water if necessary to thin it down slightly.
Cook the rice according to the instructions on the packaging, or use leftover rice (optional).
Heat the coconut oil in a large pan over high heat. Add the chicken breast and cook for 4 to 5 minutes until cooked through. Remove from the pan and set aside.
Lower the heat and add the garlic and spring onion, cooking for 1 minute. Keep stirring to prevent burning.
Now add the mangetout peas and pepper and cook for another 3 to 4 minutes. Add the cooked rice (if using) and mix well with the vegetables.
Next add the cooked chicken, grated carrot and the sauce you made earlier. Stir well until heated through.
Garnish with sesame seeds, orange zest and more spring onion to serve.
Nutrition per serving
| Prep | Cook | Kcal | Fats(g) | Carbs(g) | Protein(g) |
| 10 mins | 25 mins | 397 | 7 | 53 | 34 |