Orange Chicken Stir Fry

INGREDIENTS

2    cooked chicken breasts, shredded

      grated rind from 2 oranges

      juice from 2 oranges

2    tablespoons olive oil

1    cup sliced, chopped leeks

1    cup sliced bok choy white parts

1    stalk celery, thinly sliced

1    can (7 ounces) sliced water chestnuts

1    bunch radishes, cleaned, sliced

1    cup sliced mushrooms

1    cup bok choy greens, chopped

1    cup spinach, chopped

4    green onions, thinly sliced

METHOD

Shred the chicken breasts and put into a sealable plastic bag. Grate the rind of the oranges and add to the bag with the chicken, Juice the oranges and add, without seeds, to the chicken. Refrigerate the chicken for 3 to 4 hours or overnight.

Place a large skillet or wok over medium-high heat and add the olive oil. Add the leeks, bok choy stems and celery and cook for 3 to 4 minutes. Add the water chestnuts and cook for 2 minutes. Stir in the chicken and mix well. Add the radishes and mushrooms, cook for 2 minutes.

Add the bok choy greens and spinach and stir fry until well wilted, about 2 to 3 minutes. Remove from the heat, add the green onions, stir to combine and serve by itself or over cooked rice.

My own recipe.