Orange Ginger Chicken Stir-Fry

By: Emily Smith

  • Prep Time: 30 min
  • Cook Time: 20

Number of servings

Chicken Stir-Fry: ingredients

  • 3 chicken breasts, cubed
  • 1.5 inch ginger cube, chopped
  • 1 clove garlic, chopped
  • 1 cup bok choy, chopped
  • 0.75 cup baby carrots, sliced
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • extra-virgin olive oil
  • 1 teaspoon sesame oil
  • 1 Sunkist® Navel or Valencia orange, zested

Chicken Marinade: ingredients

  • 1 tablespoon rice wine
  • 2 teaspoons cornstarch
  • 0.5 cup soy sauce
  • 3 tablespoons honey
  • chives

Sauce: ingredients

  • 0.3 cup freshly squeezed Sunkist® Navel or Valencia orange Juice
  • 3 tablespoons water
  • 2 tablespoons soy sauce
  • 1 Sunkist® Navel or Valencia orange, zested
  • 1 tablespoon honey

Directions

  1. Cube the chicken breasts and prepare the chicken marinade.
  2. Marinade the chicken for up to 30 minutes.
  3. On medium-high heat, add 2 tablespoons of oil and cook the chicken until fully cooked (about 8-10 minutes). Remove chicken and set aside.
  4. Clean the pan and add 2 tablespoons of oil, ginger (to taste), and garlic. Add bok choy and baby carrots and cook for 2 minutes.
  5. Prepare the sauce then pour into the pan and stir.
  6. Add the cornstarch and water mixture and stir.
  7. Season with additional orange zest, sesame oil, salt and pepper.
  8. Mix in the chicken and serve!

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