Orange Chicken Stir Fry (Edit recipe)

Primal Palate

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PREP TIME

30 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 4

Ingredients

1.5 lb Boneless Skinless Chicken Thigh, cut into bit sized pieces
1 tsp Ghee
3/4 cup Coconut Aminos
3/4 cup Carrots, thinly sliced (2 medium carrots)
3/4 cup Celery, thinly sliced (2 ribs)
4 oz Water Chestnuts
4 oz Bamboo Shoots
1/2 whole Orange, juice and 1 tsp of zest
2.5 tsp Citrus Stir Fry Seasoning
2 cups White Mushrooms, sliced
1.5 cups Broccoli, chopped (1 head of broccoli)
3/4 cup Green Onion (Scallion), sliced (one green onion)
10 oz Rice Noodles
1 tsp Toasted Sesame Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pan fry the chicken in a large skillet over medium heat until the chicken is cooked through.
Bring a large pot of water to a boil for the noodles.
Add 1 tbsp of olive oil to a large skillet or wok and saute the carrots and celery for 3-5 minutes.
Add the water chestnuts, bamboo shoots, 1 tsp of orange zest, and the juice of 1/2 an orange. Stir to combine.
Add 1/2 cup of coconut aminos, 2 tsp of Primal Palate Citrus Stir Fry seasoning, and stir to combine.
Add the sliced mushrooms and broccoli, and stir to combine. Saute for another 2-3 minutes.
Add the cooked chicken and sliced green onion. Stir to combine, then simmer over low heat while the noodles are cooking.
Boil the rice noodles according to the instructions on their package. Drain.
While the rice noodles are cooking, make the noodle sauce.
Add 1/4 cup of coconut aminos to a large skillet, along with 1 tsp of toasted sesame oil and 1/2 tsp of Citrus Stir Fry Seasoning. Stir and gently reduce by half over medium low heat.
Add the cooked rice noodles to the sauce reduction, and toss to combine.
Add the sauce-coated noodles to the stir fry, and toss everything until evenly combined.
Serve topped with additional sliced green onion, and garnish with orange slices.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	421
Fat:	10 g
Carbohydrates:	44 g
Protein:	38 g
Cholesterol:	3 g
Sodium:	1580 mg
Fiber:	2 g
Sugars:	21 g
Sugar Alcohol:	0 g
Calculated per serving.