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

Ingredients

•  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

Directions

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

Bonus

• 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