Orange Ginger Chicken Stir Fry

This could probably work we'll with beef too. The ginger I use comes in a jar or a tube that stays in the fridge. Serve over rice. Crushed red pepper can add a nice touch.

• Ready In: 25 mins
• Serves: 2-3

Ingredients

• 1  lb boneless skinless chicken breast, cut in long strips
• 4  minced garlic cloves
• 6  tablespoons soy sauce
• 5  tablespoons  orange juice
• 2  tablespoons fresh ginger
• 1  tablespoon coconut oil
• 1  cup  snap peas
• 3  green onions
• 1  cup  sliced mushrooms
• 1⁄2 cup  sliced carrot
• 1 (8 ounce) can water chestnuts
• 2  tablespoons sesame seeds

Directions

1. Whisk garlic, soy sauce, orange juice and ginger in large bowl. Add and toss the chicken, put in refrigerator for 15 minute.
2. Heat coconut oil in wok over med-high heat. Add vegetables, stir fry for 3-4 min, remove from pan.
3. Put chicken in wok, hold remaining marinade to the side. Toss chicken over med-high heat for 3-4 minute.
4. Add vegetables, remaining marinade and sesame seeds. Toss and cook over med-high for 2-3 minute Serve over rice.