Ingredients
- 1 cup orange juice
- 2 teaspoons fresh ginger, grated
- 1 teaspoon honey
- 1 garlic clove, minced
- 2 tablespoons soy sauce
- 1 tablespoon vegetable or canola oil
- 1 pound boneless, skinless chicken breasts, cut into chunks
- 1 cup snow peas, halved
- 1 red bell pepper, sliced into sticks
Instructions
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Step 1: Make the Sauce
In a small bowl, whisk together the orange juice, grated ginger, honey, garlic, and soy sauce. Set aside.
Step 2: Cook the Chicken
Heat the oil in a large sauté pan over medium heat. Add the chicken chunks and cook for about 3 minutes, stirring occasionally, until lightly browned.
Step 3: Add the Vegetables
Stir in the snow peas and red bell pepper. Cook for an additional 2 minutes, just until slightly tender but still crisp. Transfer the chicken and vegetable mixture to a bowl.
Step 4: Reduce the Sauce
Pour the prepared sauce into the same pan. Bring to a boil and cook for about 5 minutes, or until reduced by half and slightly thickened.
Step 5: Combine and Finish
Return the chicken and vegetables to the pan. Toss to coat and cook for 1 additional minute, until everything is heated through and coated in the glossy sauce.
Serve immediately over rice or noodles.
Notes
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Use Fresh Orange Juice: Fresh-squeezed juice gives the brightest flavor.
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Don’t Overcook the Veggies: Keep them slightly crisp for the best texture.
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Want a Thicker Sauce? Stir 1 teaspoon cornstarch with 1 tablespoon water and add during the final minute of cooking.
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Make It Spicy: Add a pinch of red pepper flakes for a little heat.
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Double for Leftovers: This recipe reheats beautifully for lunch the next day.
