Ingredients:

  • 1½ lb chicken breast, cut into 1-inch cubes
  • 2 cups broccoli florets
  • 1 large red bell pepper, sliced
  • 1 medium carrot, thinly sliced into rounds
  • 2 tbsp vegetable oil
  • 1 tbsp cornstarch
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup fresh orange juice
  • 1 tbsp orange zest
  • 3 tbsp honey
  • 3 tbsp reduced-sodium soy sauce
  • 1 tbsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1 tsp sriracha
  • 1 tbsp cornstarch dissolved in 1 tbsp water

Instructions:

  1. In a small bowl, whisk together the fresh orange juice, orange zest, honey, reduced-sodium soy sauce, grated ginger, minced garlic, and sriracha. In a separate tiny bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a smooth slurry.
  2. Toss the cubed chicken breast with salt, black pepper, and 1 tablespoon of cornstarch until lightly coated.
  3. Heat 1 tablespoon of vegetable oil in a large wok or 12-inch non-stick skillet over medium-high heat until shimmering. Add the chicken in a single layer, cooking in two batches if needed to avoid crowding. Cook without stirring for 3 minutes to develop a golden crust, then stir and cook for another 3-4 minutes until no longer pink and the internal temperature reaches 165°F (74°C). Remove chicken from the pan and set aside.
  4. Add the remaining 1 tablespoon of vegetable oil to the same pan. Toss in the broccoli florets, sliced carrots, and red bell pepper. Stir-fry for 4-5 minutes until the vegetables are vibrant and tender-crisp.
  5. Return the browned chicken to the pan with the vegetables. Pour in the prepared orange sauce and stir constantly for 2 minutes.
  6. Slowly whisk in the cornstarch slurry. Continue to stir for 1-2 minutes until the sauce thickens into a sticky glaze that clings to the chicken and vegetables.