Yield: 2
Orange Chicken Stir Fry
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 1 navel orange, zest and juice
- 1 garlic clove, minced
- ½ tsp fresh ginger
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 2 boneless skinless chicken breasts, cut into 1 inch cubes
- 1 red bell pepper, thinly sliced
- 2 cups snap peas
- ½ tsp sesame seeds
- 1 green onion, chopped
- Salt and pepper, to taste
Instructions
- In a small bowl, combine the orange juice, orange zest, garlic, ginger, soy sauce, honey, and cornstarch. Whisk well.
- Heat the oil in a large wok or skillet over medium-high heat. Add the chicken and cook, stirring often, until it is browned on all side, about 6 to 8 minutes. Add bell pepper and cook for another 2 minutes. Add orange sauce and snap peas and cook for an additional 3 to 4 minutes until the sauce is thickened and the peas are tender crisp.
- Serve immediately over cooked rice or noodles and garnish with sesame seeds and sliced green onion. This dish can be stored in the refrigerator for up to 3 days.
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