Orange Ginger Chicken Wok with Pak Choi | Quick Asian Dinner

Cut the chicken breast into thin strips or bite-sized pieces. Wash the pak choi thoroughly, trim the end of the stalk, and halve or quarter the leaves lengthwise.

Finely grate the garlic and ginger. Thinly slice the spring onion, keeping the green part aside for garnish.

In a small bowl, mix together the orange juice, soy sauce, honey, and cornstarch until the cornstarch is completely dissolved.