Orange Ginger Garlic Chicken Stir Fry

Shaun and I wanted something a little lighter for dinner today and after getting a PILE of chicken breasts from a friend that was moving (yay!) I thought a spicy chicken stir fry was in order. My chicken breasts were frozen and defrosted in the marinade which I have a feeling added a bit more liquid to the final product. If you are using fresh chicken you might need to add a bit of water or broth to the final marinade so you have more sauce for your rice.



Orange Ginger Garlic Chicken Stir Fry
Serves 2

Prep Time: 2 hours 10 minutes (including marinade time)
Cooking Time: 20 minutes
Total Time: 2 hours 30 minutes

Printable Recipe

Ingredients
2 boneless skinless chicken breasts
3 cloves garlic, minced very very fine
2 tbsp fresh ginger minced very very fine
1 tsp Sriracha chili sauce or hot sauce of your choice
2 tbsp soya sauce
1/2 tsp fish sauce (optional)
1/3 cup frozen orange juice concentrate
Sliced red, yellow and green pepper
1/2 cup water or chicken broth if required
2 cups cooked rice

Directions

1. Combine garlic, ginger, soya sauce, sriracha (hot sauce/chili pepper), fish sauce and orange juice concentrate. Stir to melt orange juice and combine ingredient. 
2. Slice and add chicken to marinade. Allow to marinade 2 hours or overnight.
3. Heat a frying pan over medium high heat and add chicken and marinade. Saute until chicken is almost cooked through. Add peppers (and additional liquid if required) and saute until chicken is cooked through but peppers are still al dente. Add rice to pan, toss to coat with sauce. 
4. Garnish with cilantro and extra hot sauce!