4 Servings
Ingredients:
2 lbs boneless, skinless chicken breasts, cubed
6-8 oz spinach
2 Tb low sodium soy sauce
2 Tb orange zest
2 Tb orange juice
2 Tb coconut oil
3 cloves garlic, minced
1-inch piece ginger, minced
5 green onions, sliced
1 Tb rice (or other light) vinegar
1 packet stevia
2 Tb hot sauce (adjust to taste, sambal olek or sriracha are terrific in this!)
2-4 cups rice (if desired)
Directions:
- Place chicken in a large bowl.
- Whisk soy sauce, orange juice and 1/2 Tbsp coconut oil together in a small bowl and pour over chicken. Let sit for 10-15 minutes.
- Remove chicken from marinade; reserve marinade for later.
- Heat 1 Tb coconut oil over medium high heat. Stir-fry chicken in batches, until browned, though not fully cooked through (about 5 minutes per batch). Remove and set aside.
- Heat 1/2 Tbsp coconut oil over medium heat. Add garlic, ginger, and green onions, and stir fry for 2-3 minutes, until garlic starts to caramelize.
- Whisk orange zest, vinegar, stevia and hot sauce into reserved marinade. Add to pan and heat through until chicken has finished cooking (another 5-10 minutes).
- Remove from heat, stir in spinach, and serve immediately (over rice or on its own).
