Higher potency fast-acting liquid soft-gels
Available at Fine Health Food Stores Everywhere.
is a registered trademark of Sabinsa Corporation.
Chicken Stir-Fry with
Makes 6 servings; Gluten free,
Dairy free, Paleo
1 cup 100-percent or fresh orange juice
2 tablespoons honey
1 teaspoon fresh garlic, minced
1 tablespoon fresh ginger, minced
1/8 cup tamari or coconut aminos
½ teaspoon vanilla (optional)
1 tablespoon arrowroot starch or
2 tablespoons sesame oil, divided
½ teaspoon crushed red pepper fakes
1½- 2 pounds boneless, skinless organic
free-range chicken thighs, cut into
1– 2 inch pieces
2–3 cups fresh snow peas
6 cups caulifower rice (see page 51)
Orange slices; further cut into small,
1. In a large bowl, whisk together
orange juice, honey, garlic, ginger,
tamari, vanilla (if using), arrowroot
starch and 1 tablespoon sesame oil;
whisk until starch is dissolved. Stir in red
pepper fakes, and set aside.
2. Heat remaining 1 tablespoon sesame
oil in a nonstick pan or wok. Stir-fry
diced chicken in pan for 8–10 minutes or
until chicken is no longer pink in center.
Remove chicken from pan; set aside.
3. Whisk orange-ginger sauce and add
to pan or wok. Bring to a boil, allowing
sauce to continue boiling an additional
1– 2 minutes, until thickened and slightly
glossy. Turn heat down and add chicken
back to pan along with snow peas; toss
to mix ingredients well. Simmer for 1– 2
minutes on medium-low heat and cover
pan for an additional 2–3 minutes, until
snow peas have softened slightly.
4. Serve stir-fry over caulifower rice
and garnish with sesame seeds, scallions
and fresh orange pieces.
Per serving (1¼ cups stir-fry and 1 cup caulifower rice):
386 cal, 17g fat (8g mono, 5g poly, 5g sat), 96mg chol,
599mg sodium, 19g carb (4g fber, 13g sugars), 36g protein