Orange Chicken with Carrots

12 long stem organic carrots, cooked wrapped in aluminum foil in 450 oven for about 20 minutes and sliced into 1/2″ slices, 3-4″ in length

 

1 pkg meatless skinless chicken chunks

1 onion, chopped to 1/2″

1 clove garlic, minced

1 cup celery, sliced to 1/2″

4-5 banana peppers, sliced into 1/2′ slices

1/2 red bell pepper, sliced into 1/2″ slices

1 roasted red pepper, sliced into 1/2″ slices

4-5 tangerines, peeled and sectioned into slices

2 Tbsp coconut oil

1 pkg Coconut Curry sauce

 

In a large skillet or wok, add onion and garlic to coconut oil over high heat. Add meatless chicken to brown and cover for about 5 minutes. Stir-in all vegetables and fruit and cover for about 5 more minutes until tender. Add cooked carrots and Coconut Curry sauce until warm. Delicious served hot over cooked quinoa and rice.

 

I love being creative with lots of colorful vegetables and sweet fruit from my refrigerator. This recipe of Orange Chicken with Carrots is just delicious! It can easily serve a crowd if served over quinoa and rice!

 

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