10 mins25 mins39775334



For the sauce:

1 orange, juice only

⅓ cup (100g) marmalade (low sugar)

¼ cup (60ml) soy sauce

1 tsp. sriracha (or as needed)

1 tbsp. buckwheat flour

For the stir fry:

1 tbsp. garlic, minced

1 red bell pepper, chopped

½ cup (25g) carrot, grated

1 tbsp. sesame seeds

1 tsp. orange zest

1 tbsp. coconut oil

1 lb. (450g) chicken breast, chopped

3 springs green onion, chopped

1 cup (150g) snap peas

3 cups (450g) cooked brown rice


  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 minutes until 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 minute. Keep string to prevent burning.
  5. Now add the snap peas and bell pepper and cook for another 3-4 minutes. 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, orange zest and more green onion to serve.