Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The orange-ginger chicken gets a cornstarch coating for a few reasons: It locks moisture into the meat, creates a crispy coating and gives something for the sauce to cling to. We like the hint of flavor peanut oil adds to this stir-fry. But if you need to omit it due to a food allergy, any high-heat oil will do, like canola or grapeseed.


Credit: Jacob Fox

Recipe Summary

30 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Combine chicken and 1 tablespoon tamari (or soy sauce) in a small bowl; stir to coat. Cover and refrigerate for 20 minutes.

  • Meanwhile, whisk the remaining 2 tablespoons tamari (or soy sauce), orange zest and juice, 2 teaspoons vinegar, ginger and 1 teaspoon brown sugar in a small bowl. Set near the stove. Toss radishes and cucumber with the remaining 3 teaspoons vinegar and 1 teaspoon brown sugar in a medium bowl. Set aside.

  • Sprinkle chicken with cornstarch; toss to coat. Heat oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add the chicken and cook, undisturbed, for 1 minute. Continue to cook, stirring often, until crispy and cooked through, 5 to 7 minutes more.

  • Add the orange juice mixture and cook, stirring constantly, until well coated. Add green beans and cook until tender-crisp, about 2 minutes. Serve over rice, topped with the radish mixture and peanuts. Sprinkle with sesame seeds and scallions, if desired.


Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing ingredients.

Nutrition Facts

2 cups
485 calories; fat 21g; cholesterol 107mg; sodium 654mg; carbohydrates 45g; dietary fiber 5g; protein 30g; sugars 7g; niacin equivalents 11mg; saturated fat 4g; vitamin a iu 493IU; vitamin b6 1mg; potassium 695mg.