Vegetarian Gluten Free Orange Tamari Chicken Stir-Fry
Total time50 min
Prep time20 min
Cook time15 min
4.9(28)
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Learn more →Ingredients
4 servings
For the sauce
- ¼ cup tamari
- ⅓ cup fresh orange juice (from about 1 large orange)
- 1 tbsp orange zest
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp cornstarch
- ½ tsp red pepper flakes
For the stir-fry
- 1.5 lb boneless, skinless chicken breasts, thinly sliced against the grain
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 2 tbsp cornstarch
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp neutral oil (such as avocado oil or canola oil), divided
- 1 red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 tbsp fresh ginger, finely grated
- 3 scallions (green tops only), thinly sliced
For serving
- 4 cups cooked white rice, for serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
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.
- 2
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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