Chicken Orange Stir Fry

Gastric Sleeve Roux-en-Y gastric bypass WLS Bariatric VLCD NZ


Juicy chicken breast, vibrant bell peppers, and a tangy orange sauce come together in this low-calorie, high-protein delight. This dish is a delicious way to support immunity during your weight loss journey.


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 rice according to instructions on packaging or use leftover rice (optional).

    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 spring onion cooking for 1 minute. Keep string to prevent burning.

    Now add the mangetout peas and pepper and cook for another 3-4 minutes. Add in cooked rice (if using) 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, 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


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