Ginger, Garlic & Orange Chicken Stir Fry with Garlic Spinach
Another busy night means another quick mea! This little number is about 10 minutes of prep work depending on your knife skills and then another 10-15 minutes to cook up.
I use a few shortcuts to move dinner along. I cheat & use frozen brown rice in the microwave. It’s one less dish to wash! For the sauce, I found that Ginger preservers work great mixed with a little orange juice concentrate or fresh orange juice. You can save time slicing chicken by buying it already done from the grocery store and any veggie you have will work in this. I just use what my boys will eat.
Remember if you can’t eat an ingredient – TWIST it and leave it out or replace with something your family will eat. Enjoy!
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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- 1 tbl Sesame oil or other oil
- 1 container Baby Spinach
- 3 cloved Chopped garlic
- 1 tsp salt & pepper to taste
- 3 tbl Ginger Preservers found in many grocery stores
- 1/4 cup Orange Juice concentrate can use fresh orange jiuce also
- 2 tbl Coconut Aminos or GF Tamari
- 1 tsp Garlic Chili Paste - optional adjust amount based on how much spice you like
- 4-5 cloved Chopped garlic
- 1 LB chicken breast or thighs thinly sliced
- 1 tbl Sesame oil or other oil
- salt & pepper to taste
- 1-2 cups Veggie of choice - I used carrots
- 1 tbl sliced green onions
- 1-2 tsp arrowroot - only if needed to thicken sauce can also use corn strarch
- 1-2 packages Frozen Rice I use Trader Joes Brown Rice
Ingredients
Garlic Spinach
Ginger, Garlic & Orange Sauce
Chicken & Veggies
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- Chop and slice up everything so it is ready to roll. This dish moves quickly and there is no prep time once you start cooking. Salt & pepper the chicken.
- Mix up the all the ingredients for the sauce and set aside. It should be about 1/2 cup of sauce.
- Place the frozen rice in Microwave and pre-set the time per package instructions. (don't start it yet - just have it ready)
- Heat a wok or large non-stick pan to med high heat. Once hot - add all the ingredients for the Garlic Spinach and cook for 2-3 minutes until wilted. Set aside and keep warm.
- In the same pan, add 2 tsp sesame oil and 1/2 the chicken. quickly brown the chicken until it is mostly cooked. (It does not have to be cooked through yet as it will cook with the sauce for a few minutes). Repeat with the rest of the chicken.
- Once the second batch of chicken is browned up add the veggies and the first 1/2 of the chicken back to the wok.
- Add the sauce and cover. Cook 3-5 minutes until veggies are crisp tender and the chicken has finished cooking through. If the sauce is to runny, sprinkle a little arrowroot over the chicken and stir in.
- Finish the chicken by sprinkling with sliced green onions.
- Plate it up & Enjoy!
Serve with rice - when in a hurry the brown or jasmine rice in the frozen section works great - only 3 minutes in the microwave!