Orange Sesame Chicken with Snap Peas
A bright, citrus-forward stir-fry that balances sweet orange marmalade with savory soy and nutty sesame oil. Tender diced chicken and crisp vegetables—red peppers and sugar snap peas—are coated in a glossy, thickened sauce that clings to every piece. The orange zest adds aromatic complexity while cornstarch creates a silky texture. This weeknight dinner is ideal for home cooks seeking restaurant-quality results in under 30 minutes. Serve over rice or cauliflower rice for a complete meal. What sets this version apart is the combination of fresh orange juice and zest with marmalade, creating layered citrus depth rather than relying on bottled juice or extract. The crisp-tender vegetable texture contrasts beautifully with the tender chicken, while sesame oil enhances it beyond basic takeout fare.
Ingredients
- 1 medium navel orange, zested and juiced
- 2 tablespoon soy sauce
- 1 tablespoon sesame oilneutral oil with 1 teaspoon sesame seeds stirred in at the end0.5 teaspoonflavor
adds nuttiness differently
Full guide → - 1 tablespoon vinegar
- 2 tablespoon orange marmalade
- 1 tablespoon garlic, minced
- 1 tablespoon cornstarch
- 1 pound chicken breast, diced
- salt(optional)
- black pepper(optional)
- 2 teaspoon vegetable oil, divided
- 1 cup red bell pepper, diced
- 8 ounce sugar snap peas, trimmed
Instructions
- 1
Heat vegetable oil in a large skillet and cook the diced chicken until done, then set aside.
- 2
Zest the navel orange and juice it into a small bowl.
- 3
Whisk together the orange juice, zest, soy sauce, sesame oil, vinegar, marmalade, minced garlic, and cornstarch.
- 4
Heat the remaining vegetable oil in the skillet and cook the diced red pepper and trimmed sugar snap peas until crisp-tender.
- 5
Pour the sauce into the skillet and cook, stirring occasionally, until thickened.
- 6
Return the cooked chicken to the skillet and simmer for 2-3 minutes.
- 7
Serve with rice or cauliflower rice.
Tips
Prep all ingredients before cooking. Since the skillet is used twice and the sauce comes together quickly, having vegetables diced, chicken cubed, and the sauce whisked prevents scrambling and ensures even cooking.
Don't skip fresh orange zest—it brightens the sauce and adds aromatic oils that bottled juice cannot deliver. The combination of juice plus zest creates complexity the marmalade alone cannot achieve.
Watch the sauce carefully as it thickens. Cornstarch can go from silky to gluey if overcooked. Stir occasionally, remove from heat once glossy, and the residual heat will continue thickening it slightly.
Good to Know
Refrigerate in an airtight container up to 3 days. Do not freeze—the vegetable texture degrades and the cornstarch-based sauce separates upon thawing.
Prepare the sauce (orange juice, zest, soy, sesame oil, vinegar, marmalade, garlic, cornstarch) up to 8 hours ahead in a covered bowl. Dice chicken and vegetables up to 4 hours ahead; store separately.
Serve immediately over steamed white or brown rice, cauliflower rice, or noodles. Pair with a light white wine or jasmine tea.
Common Mistakes
Don't overcook the chicken in the first step—it will dry out further when simmered in sauce. Cook until just cooked through, then remove immediately.
Don't skip stirring the cornstarch-orange juice mixture before adding to the skillet. Cornstarch settles; unstirred sauce will be lumpy.
Don't cook the vegetables until soft. Snap peas lose their signature crunch and peppers become mushy if cooked past crisp-tender.
Substitutions
Gluten-Free Swaps
General Alternatives
adds nuttiness differently
Full guide →FAQ
Can I make this ahead and reheat it?
Yes, but texture suffers slightly. Store in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat, stirring and adding a splash of water if the sauce has thickened too much. The vegetables will lose some crispness.
What if I don't have sesame oil?
Use 1 tablespoon neutral oil (canola, vegetable) and stir 1 teaspoon sesame seeds into the finished sauce. This preserves nuttiness. Alternatively, use 1 tablespoon peanut oil for depth, though the flavor profile shifts slightly.
Can I use a different cut of chicken?
Yes. Chicken thighs (diced) work well and stay juicier than breast. Whole small breasts will take longer to cook—cut them in half first. Avoid dark meat for a lighter, faster-cooking option.