Bright, citrusy, and just a little bit spicy, this stir-fry is the kind of weeknight dinner that feels like a treat without requiring much effort. The sauce is built around tamari — the naturally wheat-free swap for soy sauce — combined with freshly squeezed orange juice, honey, and a hit of red pepper flakes for a glaze that's tangy, sweet, and deeply savory all at once. Tossing the chicken in cornstarch before it hits the hot skillet gives every piece those irresistible golden edges and helps the sauce cling beautifully once everything comes together. Broccoli florets and red bell pepper add color and crunch, while fresh ginger and toasted sesame oil round out the flavor with warmth and depth. The whole thing comes together in one skillet over high heat, so dinner for four is on the table fast. Serve it over white rice and finish with a scatter of scallion greens and sesame seeds for a dish that looks and tastes like it came from your favorite takeout spot — no wheat worries required.
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In a small bowl, whisk together the tamari, orange juice, orange zest, honey, rice vinegar, sesame oil, 1 tsp cornstarch, and red pepper flakes until the cornstarch is fully dissolved and the sauce is smooth. Set aside.
In a medium bowl, toss the sliced chicken with 2 tbsp cornstarch, salt, and black pepper until every piece is evenly coated.
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