Orange and Basil Infused Chicken Stir-fry

This marinade is so good! You can use it on whatever protein you like, here I did chicken but feel free to mix it up. I’m thinking you should let your culinary skills shine in this once, hence why it’s up to you to choose and cook your veggies and noodles. This is a safe recipe for gulten-free and diabetic friends. You may be thinking if you’re diabetic, you shouldn’t have oranges, but when eaten moderately alongside green vegetables, they provide many key vitamins and nutrients such as folate, fibre and Vitamins A and C. The combo of veggies in this recipe is sure to keep everything in balance, enjoy!

4 skinless chicken breasts, sliced into strips
your choice of veggies for the stir-fry
cooked rice noodles

For the marinade:
1/2 cup pulp-free not from concentrate orange juice
2 Tbsp lime juice
4 garlic cloves, chopped rough
2 tsp olive oil
1 tsp salt

For the stir-fry:
1 naval orange, zested and juiced
4 cloves garlic, minced
3 Tbsp fresh basil, sliced thin
1 tsp turmeric
1 tsp cornstarch (don’t be scared, cornstarch contains no gluten)
3 Tbsp cold water
salt to taste

For the marinade:
– pour all marinade ingredients into a large sealable bag
– add all sliced chicken into the bag
– push out most of the air from the bag and seal tightly
– rub the marinade into the chicken so it covers every piece
– let sit in refrigerator (over night preferably)

For the Stir-fry:
– grill chicken until cooked and discard remaining marinade
– heat a large pan on medium heat
– add veggies and cook until halfway done
– in a small saucepan  on medium-high heat, add garlic and cook until golden brown
– add orange juice, zest and turmeric
– in a small bowl, mix the cornstarch and cold water together until no clumps remain (this is called a slurry)
– pour this into the orange juice pan while whisking
– whisk until it begins to thicken
– once thickened add basil
– add sauce to the pan with the veggies and toss with the cooked noodles
– add chicken and serve

Yield: 4 portions


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