Ingredients

• sauce - orange juice - from 1 orange
• sauce - marmalade (low sugar) - ⅓ cup (100g)
• sauce - soy sauce - ¼ cup (60ml)
• sauce - sriracha - 1 tsp. (or as needed)
• sauce - buckwheat flour - 1 tbsp.
• stir fry - coconut oil - 1 tbsp.
• stir fry - chicken breast - 1 lb. (450g) (chopped)
• stir fry - garlic - 1 tbsp. (minced)
• stir fry - green onion - 3 sprigs (chopped)
• stir fry - snap or mangetout peas - 1 cup (150g)
• stir fry - red bell pepper - 1 (chopped)
• stir fry - cooked brown rice - 3 cups (450g)

Preparation Instructions

1. Season the thigh fillets with salt and pepper.

2. Heat the oil in the pan. Fry the thigh fillets on both sides until golden brown. Remove from the pan and set aside.

3. In the same pan, sauté the diced onion, garlic and ginger for 3-4 minutes, often stirring — season with pepper and turmeric. Then add chopped tomatoes, and ¼ cup of water, season with salt and bring to a boil.

4. Place the chicken thighs in the simmering sauce, then cover with the lid and cook for about 30-45 minutes or until the meat is tender.

5. In the meantime, cook the rice. Combine saffron threads and boiling water and allow to ‘brew’ for at least 5 minutes.

6. In a medium pot, combine saffron and the water with the rice and all other ingredients.

7. Cover and bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat, let it sit and covered for another 10 minutes before serving.

8. Serve 2 chicken thighs along with sauce and a serving of