Orange Chicken Stir Fry with Veggies

Stir fry is always a family favorite, and easy to whip up on a weeknight. This recipe by Carly Paige with FitLiving Eats amps up the nutrition and pairs our delicious Uncle Matt’s OJ into the recipe mix for a gluten free, crave-worthy dinner recipe you’ll be sure to put into frequent rotation.

Author: FitLiving Eats by Carly Paige
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

• 2 tablespoons avocado oil
• 3 cups broccoli florets
• 2 cups snap peas, cut in half 
• 1 red bell pepper, thinly sliced 
• 1/4 cup arrowroot flour 
• 1 pound chicken breasts, cut in half horizontally to butterfly 
• 1/2 cup cashews 
• 4 sprigs green onions, thinly sliced 
• 1/4 cup chopped cilantro, roughly chopped 

For the sauce: 

• 3/4 cup orange juice
• 1/4 cup coconut aminos
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 garlic cloves, grated 
• 3 teaspoons fresh ginger, grated 
• 1 orange, zested 
• 1/4 teaspoon red pepper flakes 

Instructions

1. Heat 1 tablespoon avocado oil in a large saute pan. Add the broccoli and begin to cook, a few minutes. Add the snap peas and bell pepper. Stir and saute a few more minutes. Add a couple tablespoons of water to the pan, cover and steam, about 5 minutes, until veggie are bright in color. Remove from the pan and set aside. 
2. To make the chicken, add the arrowroot flour, salt and pepper to a plate. Dredge the chicken to coat both sides, shaking off any excess flour. Add the other tablespoon avocado oil to the sauté pan and turn the heat up to medium-high. Place the chicken carefully in the pan. Sear the chicken until cooked through, about 4 minutes on each side depending on the thickness of the chicken cutlets. Remove from the pan and cut into cubes, once cooled. 
3. Meanwhile, whisk all of the sauce ingredients in a bowl to combine. Once the chicken is cooked and removed from the pan, pour the sauce into the pan, scraping up any bits with a wooden spoon that has been leftover. Simmer until thickened, about 5 minutes. Add in the vegetables, chicken, cashews, green onions and cilantro. Stir to combine and simmer for a few more minutes, until sauce is syrupy and the veggies and chicken are well coated.

Nutrition

• Calories: 354
• Sugar: 9g
• Sodium: 345mg
• Fat: 15g
• Saturated Fat: 3g
• Carbohydrates: 26g
• Fiber: 5g
• Protein: 30g