Cara Cara Orange Ginger Chicken Stir Fry
Servings 4
Ingredients
Chicken marinade
- 1 pound chicken breast cut into bite-size chunks
- 2 tablespoons cornstarch
- 1 teaspoon ground ginger
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon oil
Stir-fry sauce
- 1 teaspoon cara cara orange zest
- ½ cup cara cara orange juice
- 3 tablespoons honey
- 2 tablespoons rice wine
- 1 ½ tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon red chili flakes
Remaining ingredients
- 2 tablespoons oil divided
- 1 cup snap peas
- ½ red bell pepper chopped
- ½ green bell pepper chopped
- 1 teaspoon minced garlic
- ½ teaspoon minced ginger
- ¼ cup chopped cilantro
- 1 tablespoon sesame seeds
- 2 scallions chopped
Instructions
- Toss the chicken with cornstarch, ground ginger, turmeric, salt, pepper, and 1 tablespoon oil. Let sit for 10 minutes.
- Meanwhile, make the sauce. Combine the zest of 1 cara cara orange with ½ cup orange juice, honey, rice wine, soy sauce, rice vinegar, sesame oil, and red chili flakes. Set aside.
- Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add the chicken and saute until golden brown on both sides, about 5 minutes. Remove the chicken from the pan and set aside.
- In the same pan, heat 1 tablespoon oil. Add the snap peas, red bell pepper, and green bell pepper and saute until softened, about 2-3 minutes. Add the minced garlic and ginger and saute for another minute.
- Add back the chicken to the pan along with the sauce. Bring to a simmer and continue to cook for another minute, stirring to coat everything in the sauce. Season the stir fry with salt and pepper.
- Transfer the dish to a plate and garnish with sesame seeds, chopped scallions, and chopped cilantro. Serve immediately.
Video
Notes
If cara cara oranges aren't available, you can substitute them with navel oranges or Valencia oranges.
