Orange Ginger Chicken with Snap Peas Stir-Fry
Orange Ginger Chicken with Snap Peas Stir-Fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Orange Ginger Sauce
- 1/2 cup fresh orange juice
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons light brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 1 tablespoon cornstarch
- 1/2 teaspoon red pepper flakes, optional
For the Stir-Fry
- 2 tablespoons vegetable oil
- 8 ounces snap peas, trimmed
- 1 red bell pepper, cored, seeded, thinly sliced
- 1/2 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Instructions
- 1
In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Stir well to coat the chicken evenly. Let marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
⏱️ 15 min
- 2
While the chicken marinates, prepare the orange ginger sauce. In a small bowl, whisk together the fresh orange juice, 1/4 cup soy sauce, rice vinegar, light brown sugar, 1 tablespoon grated fresh ginger, 1 minced garlic clove, 1 tablespoon cornstarch, and red pepper flakes (if using). Set aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add half of the marinated chicken in a single layer and cook for 3-4 minutes, flipping once, until browned and cooked through. Remove the cooked chicken to a clean plate. Add the remaining 1 tablespoon of vegetable oil and cook the second batch of chicken, then remove to the plate.
⏱️ 8 min
- 4
Add the snap peas, sliced red bell pepper, and sliced yellow onion to the same wok or skillet. Stir-fry for 3-4 minutes until the vegetables are crisp-tender. Add the 2 minced garlic cloves and 1 tablespoon grated fresh ginger, and stir-fry for another 1 minute until fragrant.
⏱️ 5 min
- 5
Return the cooked chicken to the wok with the vegetables. Give the prepared orange ginger sauce a quick whisk (as the cornstarch may have settled) and pour it over the chicken and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything evenly.
⏱️ 2 min
- 6
Serve immediately, optionally garnished with sesame seeds or chopped green onions. This dish pairs wonderfully with steamed jasmine rice or noodles.
Kitchen Tools
Nutrition Facts (per serving)
Orange Ginger Chicken with Snap Peas Stir-Fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Orange Ginger Sauce
- 1/2 cup fresh orange juice
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons light brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 1 tablespoon cornstarch
- 1/2 teaspoon red pepper flakes, optional
For the Stir-Fry
- 2 tablespoons vegetable oil
- 8 ounces snap peas, trimmed
- 1 red bell pepper, cored, seeded, thinly sliced
- 1/2 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Instructions
- 1
In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Stir well to coat the chicken evenly. Let marinate at room temperature for at least 15 minutes, or refrigerate for up to 30 minutes.
⏱️ 15 min - 2
While the chicken marinates, prepare the orange ginger sauce. In a small bowl, whisk together the fresh orange juice, 1/4 cup soy sauce, rice vinegar, light brown sugar, 1 tablespoon grated fresh ginger, 1 minced garlic clove, 1 tablespoon cornstarch, and red pepper flakes (if using). Set aside.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add half of the marinated chicken in a single layer and cook for 3-4 minutes, flipping once, until browned and cooked through. Remove the cooked chicken to a clean plate. Add the remaining 1 tablespoon of vegetable oil and cook the second batch of chicken, then remove to the plate.
⏱️ 8 min - 4
Add the snap peas, sliced red bell pepper, and sliced yellow onion to the same wok or skillet. Stir-fry for 3-4 minutes until the vegetables are crisp-tender. Add the 2 minced garlic cloves and 1 tablespoon grated fresh ginger, and stir-fry for another 1 minute until fragrant.
⏱️ 5 min - 5
Return the cooked chicken to the wok with the vegetables. Give the prepared orange ginger sauce a quick whisk (as the cornstarch may have settled) and pour it over the chicken and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything evenly.
⏱️ 2 min - 6
Serve immediately, optionally garnished with sesame seeds or chopped green onions. This dish pairs wonderfully with steamed jasmine rice or noodles.