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Cara Cara Orange Ginger Chicken Stir Fry

Course Main Course
Cuisine Chinese
Keyword chicken
Total Time 45 minutes
Servings 4
Author Cherry on My Sundae


  • 1 lb chicken breast cut into bite-size chunks
  • 2 tablespoon cornstarch
  • 1 teaspoon ground ginger
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon oil
  • 1 teaspoon cara cara orange zest
  • ½ cup cara cara orange juice
  • 3 tablespoon honey
  • 2 tablespoon rice wine
  • 1 ½ tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • ½ teaspoon red chili flakes
  • 2 tablespoon 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


  • 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 another 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.