The Chicken –

  • ½ kg skinless chicken tenderloins, roughly chopped
  • ¼ cup soy sauce
  • ¼ cup fresh squeezed orange juice
  • 1 teaspoon fresh ginger, grated
  • ½ teaspoon salt
  • 1 tblspn Extra Light Virgin Olive Oil

Stir Fry Vegetables –

  • Zucchini
  • Carrot
  • Sugar Snap Peas or Snow Peas
  • Celery

Directions – 

  1. Mix together the soy sauce, orange juice, ginger and salt in a large bowl. Submerge the chicken in the mixture and allow to marinade for about 20 minutes in the refrigerator.
  2. Wash and chop vegetables into bite sized pieces.
  3. Heat the Olive Oil in a Wok or large Frypan and cook the chicken until lightly golden and not quite cooked through.
  4. Add mixed stir fry vegetables to the pan and lightly stir fry until vegetables are tender.
  5. Serve on a bed of brown rice.

Orange Chicken.png

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