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.
Notes
If cara cara oranges aren't available, you can substitute them with navel oranges or Valencia oranges.