Ginger Citrus Stir-Fry

1. 1
   prep · ~15 min

   Prep all vegetables and make the citrus sauce.

   1.Slice chicken breast thinly across the grain into even strips about ¼-inch thick.

   2.Make the sauce: whisk together orange juice, soy sauce, rice vinegar, honey, sesame oil, and orange zest in a small bowl until honey dissolves.

   3.In a separate tiny bowl, dissolve 1 tbsp cornstarch in 2 tbsp water to make a slurry. Set aside.

   4.Arrange prepped vegetables by the stove: bell pepper strips, broccoli florets, carrot slices, snap peas, white scallion parts, garlic, and grated ginger.
2. 2
   prep · ~2 min

   Coat the chicken strips.

   1.Pat chicken strips dry with paper towels — this step prevents steaming in the wok.

   2.Toss chicken with 1 tbsp cornstarch, salt, and black pepper in a bowl until evenly coated.

   TIPThe cornstarch coating seals in moisture and helps the sauce cling later.
3. 3
   fry · ~6 min

   Sear the chicken in batches.

   1.Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until shimmering.

   2.Add chicken strips in a single layer — work in two batches to avoid overcrowding.

   3.Sear without moving for 1 minute, then stir-fry until golden and just cooked through (2-3 minutes per batch).

   4.Transfer cooked chicken to a clean plate and set aside.

   TIPDon't crowd the pan — overcrowding drops the temperature and steams the meat instead of searing it.
4. 4
   fry · ~5 min

   Stir-fry the vegetables.

   1.Add remaining 1 tbsp oil to the hot wok.

   2.Toss in garlic, grated ginger, and white scallion parts. Stir-fry until fragrant (30 seconds).

   3.Add broccoli and carrot first — stir-fry for 2 minutes until slightly softened.

   4.Add bell pepper and snap peas. Stir-fry for another 1-2 minutes until crisp-tender and bright.

   TIPAdd vegetables in stages by density — harder vegetables like broccoli and carrots go in first so everything finishes at the same time.
5. 5
   fry · ~2 min

   Combine chicken with the citrus sauce.

   1.Return the seared chicken to the wok with the vegetables.

   2.Pour the citrus sauce mixture over everything. Toss to coat evenly for 30 seconds.

   3.Give the cornstarch slurry a quick stir and drizzle it in while tossing continuously.

   4.Cook for another 30-60 seconds until the sauce thickens into a glossy glaze.

   TIPToss constantly once the slurry goes in — it prevents lumps and keeps the sauce silky smooth.
6. 6
   garnish

   Finish with scallion greens and serve immediately.

   Remove wok from heat. Sprinkle sliced green scallion tops over the stir-fry and toss once more. Spoon into bowls and serve hot.

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