Ingredients

The following ingredients have 4 Servings
  • 4 skinless (boneless chicken breasts, diced)
  • 1 bell pepper (diced)
  • 1 small broccoli head (cut into florets)
  • 1 zucchini (sliced)
  • 1 onion (diced)
  • 1 tbsp. coconut oil
  • 1/2 cup fresh orange juice
  • ¼ cup chicken stock
  • 2 garlic cloves (minced)
  • 1 tbsp. orange zest
  • 3 tbsp. coconut aminos
  • ¼ tsp. ground ginger
  • 1 tsp. Sriracha sauce (optional)
  • A pinch red pepper flakes (optional)

Instruction

  • In a bowl, stir together the chicken stock, orange zest, orange juice, coconut aminos, ginger, garlic, Sriracha, and red pepper flakes.
  • Heat the coconut oil in a skillet over medium heat.
  • Add the chicken pieces to the skillet. Cook for 6-8 minutes, until cooked through and browned on the outside, and set aside.
  • Place all the vegetables in the skillet and cook until they start to soften.
  • Pour the sauce into the skillet, making sure to scrape the bottom of the pan, and bring to a soft boil.
  • Lower the heat and return the chicken to the pan. Stir everything to combine and serve hot.