Citrus Chicken Stir Fry
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Ingredients
- 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 1/2 fresh oranges
- 1/2 cup organic, low-sodium chicken stock
- coconut oil
- sea salt
- black pepper
- dried basil
Instructions
- 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)
- Add diced chicken and cook for about 5 to 8 minutes
- Add peppers, squash, mushrooms and onions and cook for another couple minutes
- Add ginger and cook until fragrant (about 1 minute)
- Add grape tomatoes, zest, juice and broth and allow to simmer for a few minutes
- Season to taste with sea salt, pepper and basil
Notes
I served this over sautéed kale. Could use chard as well.
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