Citrus Ginger Chicken Stir Fry

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

A vibrant chicken stir fry with fresh ginger and zesty orange, tossed with red pepper and snap peas over jasmine rice. This Asian Fusion-inspired stir-fry recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, fresh ginger, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken thighs
• 2 tbsp finely grated fresh ginger
• 1/2 cup orange juice
• 3 tbsp soy sauce
• 1 tbsp honey
• 2 tsp sesame oil
• 1 medium, thinly sliced red bell pepper
• 1 cup snap peas
• 2 tbsp vegetable oil
• 3 minced garlic cloves
• 2 sliced green onions
• 1 tbsp toasted sesame seeds
• 2 cups cooked jasmine rice

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Instructions

1. Step 1: In a bowl, combine 1 lb boneless skinless chicken thighs cut into 1-inch pieces with 2 tbsp finely grated fresh ginger, 1/2 cup orange juice, 3 tbsp soy sauce, 1 tbsp honey, and 2 tsp sesame oil; marinate for 15 minutes at room temperature.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
3. Step 3: Drain chicken from marinade (reserve marinade) and add chicken pieces to the wok, stir-frying for 5-6 minutes until the edges are golden and chicken is cooked through.
4. Step 4: Add 1 medium thinly sliced red bell pepper and 1 cup snap peas to the wok and stir-fry for 2-3 minutes until vegetables are tender-crisp.
5. Step 5: Pour the reserved marinade into the wok and cook for another 2 minutes until the sauce thickens slightly and coats the chicken and vegetables.
6. Step 6: Remove from heat and stir in 2 sliced green onions and 1 tbsp toasted sesame seeds for freshness and crunch.
7. Step 7: Serve immediately over 2 cups cooked jasmine rice for a colorful and flavorful meal.