Citrus Chicken Stir Fry


Citrus Chicken Stir Fry
  • 3+ lbs chicken, chopped into bite size pieces (I used a combo of skinless, boneless thighs and breast)
  • 1 green bell pepper, sliced
  • 3 small summer (yellow) squash, sliced
  • 2 cups mushrooms, sliced (try a variety such as shitake, cremini, and portabello)
  • 8 green onions, chopped
  • 3 tbsp fresh ginger, minced
  • 1 pint grape tomatoes
  • zest from 1 orange
  • juice from 1 and a ½ fresh oranges
  • ½ cup organic, low-sodium chicken stock
  • coconut oil
  • sea salt
  • black pepper
  • dried basil
  1. Heat 1 - 2 tbsp of coconut oil in a large sauté pan over medium-high heat (make sure to avoid overcrowding the pan or your meat will steam instead of stir fry)
  2. Add diced chicken and cook for about 5 to 8 minutes
  3. Add peppers, squash, mushrooms and onions and cook for another couple minutes
  4. Add ginger and cook until fragrant (about 1 minute)
  5. Add grape tomatoes, zest, juice and broth and allow to simmer for a few minutes
  6. Season to taste with sea salt, pepper and basil
I served this over sautéed kale. Could use chard as well.

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