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Asian Ginger Orange Chicken Stir-Fry
Votes: 0
Rating: 0
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Course Dinner
Cuisine SCD, SCD Sensitive
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Course Dinner
Cuisine SCD, SCD Sensitive
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.