Sticky Orange Ginger Chicken Stir Fry

• 1 lb boneless, skinless chicken thighs, sliced
• 2 tablespoons vegetable oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, minced
• 1 red bell pepper, sliced
• 1 cup matchstick carrots
• 1/4 cup orange marmalade
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons fresh orange juice
• 2 green onions, chopped

Steps

1. 1 Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. 2 Add chicken and cook until browned and cooked through, about 6-7 minutes. Remove and set aside.
3. 3 Add the remaining tablespoon of oil to the skillet, then sauté onions, garlic, and ginger until fragrant.
4. 4 Stir in bell pepper and carrots, cooking until vegetables are tender-crisp.
5. 5 In a small bowl, whisk together orange marmalade, soy sauce, rice vinegar, sesame oil, red pepper flakes, and orange juice.
6. 6 Pour sauce over the vegetables, stirring to combine and heat through.
7. 7 Return chicken to the skillet, tossing to coat with the sauce.
8. 8 Sprinkle with chopped green onions before serving.

Equipment

• large skillet or wok
• spatula
• cutting board
• knife

Variations

• Add pineapple chunks for a tropical twist.
• Substitute chicken with tofu for a vegetarian option.

Substitutions

• Use honey instead of orange marmalade for a different sweetness.
• Coconut aminos can replace soy sauce for a gluten-free option.

Pairings

• Steamed jasmine rice
• Egg noodles
• Fresh cucumber salad

Nutrition

Tips

• For a thicker sauce, mix 1 teaspoon of cornstarch with 2 tablespoons of water and stir into the sauce during step 6.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator and reheat on the stovetop, adding a splash of water or broth if needed.

Serving Suggestions

• Serve over steamed jasmine rice or with a side of egg noodles.
• Pairs well with a fresh cucumber salad.

FAQ