Orange Chicken

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4 Servings

Ingredients:

2 lbs boneless, skinless chicken breasts, cubed

6-8 oz spinach

2 Tb low sodium soy sauce

2 Tb orange zest

2 Tb orange juice

2 Tb coconut oil

3 cloves garlic, minced

1-inch piece ginger, minced

5 green onions, sliced

1 Tb rice (or other light) vinegar

1 packet stevia

2 Tb hot sauce (adjust to taste, sambal olek or sriracha are terrific in this!)

2-4 cups rice (if desired)

Directions:

Place chicken in a large bowl.
Whisk soy sauce, orange juice and 1/2 Tbsp coconut oil together in a small bowl and pour over chicken. Let sit for 10-15 minutes.
Remove chicken from marinade; reserve marinade for later.
Heat 1 Tb coconut oil over medium high heat. Stir-fry chicken in batches, until browned, though not fully cooked through (about 5 minutes per batch). Remove and set aside.
Heat 1/2 Tbsp coconut oil over medium heat. Add garlic, ginger, and green onions, and stir fry for 2-3 minutes, until garlic starts to caramelize.
Whisk orange zest, vinegar, stevia and hot sauce into reserved marinade. Add to pan and heat through until chicken has finished cooking (another 5-10 minutes).
Remove from heat, stir in spinach, and serve immediately (over rice or on its own).