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Orange Chicken

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Servings 7
Calories 445 kcal

Ingredients
  

  • 1 cup orange juice
  • 1 cup soy sauce
  • 4 cloves garlic pressed
  • 1 tsp fresh ginger
  • 1/2 orange zest
  • 3 lbs Chicken breast cut into small pieces
  • 1 tsp red pepper flakes
  • 2 tbsp cornstarch
  • 2 lbs snap peas
  • 2 cups brown rice cooked
  • Salt and Pepper to Taste
  • 2 TBS coconut oil
  • 1 bunch green onions sliced
  • 2 lbs snap peas

Instructions
 

  • In a one gallon zip lock bag add chicken, orange juice, soy sauce, garlic, ginger, orange zest, cornstarch and red pepper flakes. Mix together well and let marinate in the refrigerator for 30 minutes.
  • Cook rice according to package directions.
  • In a wok or large skillet heat 1TBS coconut oil to high heat and saute snap peas for 3-5 minutes or until tender. Remove and set aside
  • Heat 1 TBS of coconut oil, add entire mixture in the zip lock bag and cook until chicken is cooked through, reduce heat and let sauce thicken.
  • For serving, top with sliced green onions.