Orange Ginger Chicken Stir-Fry

4 servings · 20 minutes preparation · 12 minutes cooking

Ingredients

• 1.25 pounds boneless skinless chicken breasts, sliced thinly against the grain into 2-inch strips
• 1 tablespoon low-sodium soy sauce (for chicken marinade)
• 1 tablespoon cornstarch (for chicken marinade)
• 1 tablespoon neutral cooking oil, such as canola or peanut oil, divided
• 4 cups small broccoli florets
• 1 medium red bell pepper, cut into thin strips
• 1 medium carrot, peeled and thinly sliced on the diagonal
• 3 cloves garlic, finely minced
• 1.5 tablespoons freshly grated ginger root
• 1/2 cup freshly squeezed orange juice
• 1 tablespoon finely grated orange zest
• 2 tablespoons low-sodium soy sauce (for sauce)
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch (for sauce)
• 2 green onions, thinly sliced

Step-by-step instructions

1. Place the sliced chicken breast strips into a medium bowl. Add 1 tablespoon of low-sodium soy sauce and 1 tablespoon of cornstarch, stirring until the chicken is evenly coated and no dry starch remains; set aside at room temperature while preparing the remaining ingredients.
2. In a small bowl, whisk together the freshly squeezed orange juice, finely grated orange zest, 2 tablespoons of low-sodium soy sauce, honey, rice vinegar, and 1 teaspoon of cornstarch until smooth to create the stir-fry sauce.
3. Heat 1.5 teaspoons of the cooking oil in a large 12-inch nonstick skillet or flat-bottomed carbon-steel wok over high heat until shimmering. Add the marinated chicken strips in a single layer and sear undisturbed for 2 minutes until lightly browned on the bottom.
4. Stir-fry the chicken for an additional 2 to 3 minutes until mostly opaque and cooked through, ensuring internal pieces reach 165 degrees Fahrenheit (74 degrees Celsius). Transfer the cooked chicken to a clean plate.
5. Add the remaining 1.5 teaspoons of cooking oil to the hot skillet. Add the broccoli florets, sliced red bell pepper, and carrot slices. Stir-fry briskly for 3 minutes until the vegetables brighten in color.
6. Add 2 tablespoons of water to the skillet, cover immediately with a lid, and let the vegetables steam over medium-high heat for 90 seconds until the broccoli is crisp-tender. Remove the lid.
7. Push the vegetables to the outer perimeter of the skillet. Add the minced garlic and grated ginger to the center and stir constantly for 30 seconds until intensely aromatic, taking care not to scorch the garlic.
8. Return the cooked chicken and its accumulated juices to the pan. Whisk the orange sauce briefly, pour it into the center of the skillet, and toss everything together continuously for 1 to 2 minutes until the sauce bubbles, thickens, and glazes the chicken and vegetables.
9. Remove the skillet from the heat, garnish with the thinly sliced green onions, and serve immediately over steamed rice or noodles.

Kitchen notes

Slice your chicken breast against the grain while it is slightly chilled to achieve uniform, tender strips that cook evenly in minutes. The brief cornstarch marinade locks in natural juices, creating a protective barrier against the high heat of the wok. Have all sauce ingredients measured and aromatics minced before heating the pan, as stir-frying moves rapidly and delays can cause garlic or ginger to burn.

Storage & make-ahead

Allow leftovers to cool slightly before transferring them into a sealed, airtight food container. Store in the refrigerator within 2 hours of cooking for up to 3 days. To reheat, warm in a lightly oiled nonstick skillet over medium heat for 3 to 5 minutes, stirring frequently, until the chicken registers an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Reheating in a microwave in 1-minute bursts is also acceptable. Freezing is not advised as cooked broccoli becomes mushy.