Orange-Curaçao Yuzu Chicken Stir-Fry

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Tender chicken breast stir-fried with a bright Yuzu and orange liqueur glaze, balanced by fresh vegetables and savory soy sauce. This Asian Fusion-inspired chicken recipe, ready in about 30 minutes, pairs Chicken breast, Ferrand Dry Curaçao Yuzu Late Harvest, Soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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

• 12 oz, thinly sliced Chicken breast
• 2 tbsp Ferrand Dry Curaçao Yuzu Late Harvest
• 3 tbsp Soy sauce
• 1 tbsp Sesame oil
• 3, minced Garlic cloves
• 1 tbsp, minced Ginger
• 1 medium, sliced into 1/2-inch strips Red bell pepper
• 1 cup Broccoli florets
• 2, sliced Green onions
• 1 tsp, dissolved in 2 tbsp water Cornstarch
• 2 tbsp Vegetable oil

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add 12 oz thinly sliced chicken breast and stir-fry for 5-6 minutes until cooked through and lightly browned; remove chicken and set aside.
2. Step 2: In the same skillet, add 1 tablespoon sesame oil, 3 minced garlic cloves, and 1 tablespoon minced ginger, stirring for 30 seconds until fragrant.
3. Step 3: Add 1 cup broccoli florets and 1 sliced red bell pepper, stir-frying for 3-4 minutes until vegetables are tender-crisp.
4. Step 4: Return the cooked chicken to the skillet and pour in 3 tablespoons soy sauce and 2 tablespoons Ferrand Dry Curaçao Yuzu Late Harvest orange liqueur; stir to combine.
5. Step 5: Add the cornstarch slurry made with 1 teaspoon cornstarch dissolved in 2 tablespoons water, stirring until the sauce thickens and coats the chicken and vegetables, about 1-2 minutes.
6. Step 6: Remove from heat and garnish with 2 sliced green onions before serving.