But that tastes amazing and is the kind of meal you’ll make over and over.
I succeeded because this easy, one-skillet, 15-minute dish is bursting with orange flavor. There’s orange juice, orange zest, and orange marmalade. How’s that for an orange lover’s trifecta. Ginger adds an Asian flair and some very subtle heat, but if you’re not a ginger fan or are sensitive to it, eliminate or reduce the ginger.
The chicken is juicy and moist, the vegetables are crisp-tender, and everything is coated in the luscious orange-honey sauce that I could eat by the spoonful. I used broccoli, sugar snap peas, and red peppers but you could work in carrots, peapods, or other favorites. Rice is a perfect complement for the stir fry.
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