Asian Ginger Orange Chicken Stir-Fry

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings


  • 2 tablespoons coconut oil
  • 1 pound boneless skinless chicken breasts cubed
  • 2 tablespoons grated fresh ginger
  • sea salt and freshly ground black pepper to taste
  • 1/3 cup chopped onion
  • 4 cups chopped Brussels sprouts
  • 4 cups chopped kale
  • 4 cups chopped spinach
  • 1 tablespoon grated orange zest
  • ¼ cup coconut aminos
  • 1/2 cup chopped cilantro
  • 1 tablespoon grated lime zest


  • In a large skillet or wok, heat coconut oil over medium heat. To the oil, add the next 4 ingredients (chicken through onion) and sauté for 5 minutes, until chicken starts to brown.
  • To the chicken mixture, add the Brussels sprouts, kale and spinach and sauté for 10 minutes, until chicken is cooked through and vegetables are tender-crisp.
  • In a small bowl, whisk the orange zest with the coconut aminos and pour over the chicken mixture. Stir, turn heat to the lowest setting to keep the stir fry warm.
  • In a medium pot over high heat, add the sea salt and freshly ground black pepper to taste. Stir in the cilantro and lime zest and serve with the warm stir fry.
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