Sunday Supper: Orange-Ginger Chicken and Rice

Serves 4 to 6.

Note: From "Simply Scratch," by Laurie McNamara.

• 6 garlic cloves, minced

• 1/4 c. minced peeled fresh ginger

• 1 tsp. orange zest

• 1 1/2 c. strained fresh orange juice (from 3 to 4 large oranges)

• 2 tbsp. light brown sugar

• 1/2 to 1 tsp. Sriracha sauce

• 1/4 tsp. freshly ground white pepper

• 1 1/2 lb. boneless, skinless chicken breasts, cut into bite-size pieces

• 1/2 tsp. kosher salt

• 1/4 tsp. freshly ground black pepper

• 2 tbsp. coconut oil, divided

• 3 c. cooked jasmine rice

• Sliced green onions, for garnish

Directions

In a large measuring cup, combine garlic, ginger, orange zest, orange juice, sugar, tamari, Sriracha and white pepper. Whisk until sugar has dissolved.

In 12-inch skillet or wok, heat 1 tablespoon coconut oil over medium-high. Place half the chicken in pan in an even layer and cook for 3 minutes before turning. Cook on second side for 2 to 3 minutes more. Transfer to clean plate and repeat with remaining 1 tablespoon coconut oil and the rest of the chicken.

Reduce heat to medium. Return all chicken to pan, pour in orange-ginger sauce, stir and cook the chicken for 4 to 5 minutes.