Ingredients

For the Sauce:

• 1 orange, juice only
• 1/3 cup marmalade (low sugar)
• 1⁄4 cup soy sauce
• 1 tsp. siracha (if desired as this is spicy!)
• 1 tbsp. buckwheat flour

For the Stir Fry:

• 1 tbsp. garlic, minced
• 1 red bell pepper, chopped
• 1⁄2 cup carrot, grated
• 1 tbsp. sesame seeds
• 1 tsp. orange zest
• 1 tbsp. coconut oil
• 1 lb. chicken breast, chopped
• 3 springs green onion, chopped
• 1 cup snap peas or peapods
• 3 cups cooked brown rice

Instructions

1. Mix all the sauce ingredients together. Add some water if necessary to thin it down slightly.
2. Cook rice according to instructions on packaging or use leftover rice.
3. Heat the coconut oil in a large pan over high heat. Add in the chicken breasts and cook for 4-5 mins until the chicken is cooked through. Remove from the pan and set aside.
4. Lower the heat and add the garlic and green onion cooking for 1 min. Keep strirring to prevent burning.
5. Now add the peapods, and bell pepper and cook for another 3-4 mins. Add in cooked rice and mix well with the vegetables.
6. Next add in the cooked chicken, grated carrot, and earlier made sauce. Stir well until heated.
7. Garnish with sesame seeds and more green onion to serve.

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