Tuesday, June 3, 2014

Ginger-Citrus Chicken Stir Fry with Sriracha

Ginger-Citrus Chicken Stir Fry with Sriracha

Yield: 3-4 servings
Fix Portions (Per serving): 1 yellow, 1 green, 1 red

  •  1 cup whole grain brown rice
  • 2 chicken breasts, diced
  • 1 green container broccili florets (I like them steamed first before adding them to this recipe- so its a good use for leftover cooked broccili)
  • 1 green container zucchini, diced
  • ½  green container onions, diced
  • ½ green container carrots, finely diced
  • 2 tsp coconut oil
  • 2 tbsp 100% orange juice
  • 1 tbsp reduced sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sriracha
  • 1 tsp honey
  • 2 tbsp ground ginger
  • ½ tsp red pepper flakes (optional)
  • Garlic powder, onion powder, and black pepper to taste

  1. Make chicken marinade: combine orange juice, soy sauce, vinegar, honey, 1 tbsp ginger, 1 tbsp garlic powder, and ½ tbsp sriracha in mixing bowl. Place (raw) diced chicken in a ziploc bag, pour in mariande, and shake to coat. Allow chickent to mariande for at least 1 hour (the longer, the more flavor, so marianding overnight is best)
  2. Cook rice according to package directions
  3. In a skillet or wok, heat 1 tsp coconut oil until melted.
  4. Add diced chicken and cook until cooked through. Remove from skillet and cover with foil to keep warm
  5. Add another tsp of coconut oil to the pan or wok. Saute vegetables until tender, seasoning with garlic powder, onion powder, pepper, ginger, and red pepper flake.
  6. To portion your plate, use the yellow container to scoop out your serving of rice. Then use the green container for the vegetables, and the red container for the chicken. Once on your plate you can mix it all up as desired.
  7. Drizzle with about ½ tbsp sriracha for an added kick


  • You can always substitue the vegetables in this dish for any veggies you prefer. Just remember that peas and snap peas are considered “yellows” for 21-day fix, so this would alter the portion count list above


  1. I made this tonight and really liked it! I used pineapple juice instead of orange juice. It was hard not to back for 2nds:) Thanks!

    1. Sounds delicious! Maybe add some pineapple chunks in there too for a serving of fruit? I will have to try it!

  2. How does orange juice ans soy sauce count

    1. I didn't factor it in because its such a small amount for the marinade per portion. However, if you do want to check off something, we can follow the model for the Asian Citrus vinaigrette recipe in the book- it also uses soy sauce and orange juice and that counts as a orange, considering you use a full orange container. So, in this case, maybe you could count the juice and soy sauce as 1/4 an orange if you really want? Another option would be to use lemon or lime juice instead of the orange because those are freebies too! Hope that helps!

  3. Is the Sriracha considered one of the free foods?