Orange ginger chicken in a wok | 20-minute dinner

Cut the chicken breast into thin strips or bite-sized cubes. Toss with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce, then let it sit for 5 minutes.

Finely grate the zest of the oranges, then squeeze their juice (you will need about 120 ml of juice). Mix the orange juice with the remaining soy sauce, honey, and 1 teaspoon of cornstarch.

Peel the ginger and cut it into thin matchsticks, and finely mince the garlic. Slice the spring onions diagonally, wash the snap peas and trim the ends.