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.
Ingredients
1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
3 tablespoons reduced-sodium tamari or soy sauce, divided
Zest and juice of 1 medium orange
5 teaspoons rice vinegar, divided
2 teaspoons grated fresh ginger
2 teaspoons light brown sugar, divided
1 cup thinly sliced radishes
1 cup julienned English cucumber
3 tablespoons cornstarch
3 tablespoons peanut or canola oil
8 ounces trimmed green beans
2 cups cooked brown rice
¼ cup chopped unsalted roasted peanuts
Sesame seeds and scallions for garnish
Directions
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.
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