Orange Ginger Chicken Stir-Fry
By: Emily Smith
Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Serves: 3
Ingredients
Chicken Stir-Fry:
-
3
chicken breasts, cubed
-
1 1/2
inch ginger cube, chopped
-
1
clove garlic, chopped
-
1
cup bok choy, chopped
-
3/4
cup baby carrots, sliced
-
2
teaspoons cornstarch
-
2
tablespoons water
-
extra-virgin olive oil
-
1
teaspoon sesame oil
-
1
Sunkist<sup>®</sup> Navel or Valencia orange, zested
Chicken Marinade:
-
1
tablespoon rice wine
-
2
teaspoons cornstarch
-
1/2
cup soy sauce
-
3
tablespoons honey
-
chives
Sauce:
-
1/3
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
- Cube the chicken breasts and prepare the chicken marinade.
- Marinade the chicken for up to 30 minutes.
- 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.
- 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.
- Prepare the sauce then pour into the pan and stir.
- Add the cornstarch and water mixture and stir.
- Season with additional orange zest, sesame oil, salt and pepper.
- Mix in the chicken and serve!
