Chicken / Tofu Orange Stir-Fry

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Chicken / Tofu Orange Stir-Fry

By , published .

This Orange Stir-fry is bound to be a winner all round! You can either have it with chicken or tofu- its completely delicious versatile recipe that anyone can make. This recipe serves 4.

There you go! A perfect week day recipe, that will please everybody and will gurantee an empty plate.

Serves: 4


  • 1 tbsp. garlic, minced
  • 1 red pepper, chopped
  • 25g carrot, grated
  • 1 tbsp. sesame seeds
  • 1 tsp. orange zest
  • 1 tbsp. coconut oil
  • 450g chicken breast or Tofu chopped
  • 3 spring onion, chopped
  • 150g sugar snap or mangetout peas
  • 450g cooked brown rice

      1 orange, juice only
    • 60g marmalade (low sugar)
    • 60ml soy sauce
    • 1 tsp. siracha (or as needed)
    • 1 tbsp. cornflour
    • 1 tbsp Troo Spoonful of Fibre


    1. Mix all the sauce ingredients together. Add some water if necessary to thin it down slightly. Cook rice according to instructions on packaging or use leftover rice.
    2. Heat the coconut oil in a large pan over high heat. Add in the chicken breasts or tofu and cook for 4-5 mins until cooked through. Remove from the pan and set aside.
    3. Lower the heat and add the garlic and spring onion cooking for 1 min. Keep stirring to prevent burning. Now add the mangetout peas and red pepper and cook for another 3-4 mins. Add in cooked rice and mix well with the vegetables.
    4. Next add in the cooked chicken / tofu, grated carrot and earlier made sauce. Stir well until heated.Plate up garnished with sesame seeds and more spring onion.
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