Ginger Citrus Chicken

Photo: mandjp

A new spin on chicken-stir fry, with orange and fresh ginger.

Yield: 5 servings
Community Recipe from


  • 2 pound(s) chicken thighs
  • 1/2 cup(s) cremini mushrooms
  • 1 whole(s) red bell pepper
  • 4 whole(s) green onions
  • 1/4 cup(s) chicken broth
  • 1/2 teaspoon(s) ginger
  • 1 bunch(es) kale
  • 1/4 cup(s) sliced almonds


  1. In a large skillet, heat 2 tbls spoons of the coconut oil and saute the chicken for 5-7 minutes.

  2. To the chicken, add the sliced mushrooms, red pepper, and onions, and saute another 2 minutes.

  3. Add the remaining ingredients except for the kale and almonds, stir well, bring to a simmer, and cook for another 2 minutes.

  4. Remove all ingredients from the pan and set aside. In the same pan add the remaining 2 tbls coconut oil and kale. Saute the kale until tender, about 4 minutes.

  5. Serve the chicken on top of the kale, and add a sprinkle of the sliced almonds on top.

  6. reciepe retrieved from Everyday Paleo cookbook pg. 49 by, Sarah Fragoso
  7. Picture taken from the Picky Apple:
September 2013

This recipe is a personal recipe added by mandjp and has not been tested or endorsed by MyRecipes.

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