Total Time
25 Mins
Yield
Serves 4
Photo: Annabelle Breakey; Styling: Jeffrey Larsen

How to Make It

Step 1

Cut chicken breasts crosswise into 1/2-in.-thick slices, then cut each slice in half lengthwise so you end up with finger-size pieces. Combine chicken, soy sauce, cornstarch, and 1/4 tsp. white pepper in a small bowl and toss to coat evenly. Set aside.

Step 2

Zest orange into a small bowl. Segment orange: With a sharp knife, trim off ends and set a cut side down on a cutting board. Following the curve of the fruit, trim off peel and white pith. Set a strainer in a separate bowl and, working over bowl, slice segments free of membranes. Squeeze juice from membranes into strainer. Measure 3 tbsp. juice and add to bowl with zest. Set orange segments aside.

Step 3

Cut lemon in half and set one half aside. Zest and juice the other half into bowl with orange juice and zest, then add brown sugar, sesame oil, and remaining 1/4 tsp. white pepper. Set sauce aside.

Step 4

Heat vegetable oil in a large nonstick pan over medium-high heat. Add onion and ginger and cook until just beginning to brown, about 2 minutes. Push onion and ginger to one side of pan and add chicken in a single layer. Let sear undisturbed 2 minutes. Add celery and citrus sauce and cook, stirring constantly, until sauce thickens and chicken is cooked through, about 2 minutes more.

Step 5

Remove from heat and stir in reserved orange segments. Pour into serving bowl or onto a platter. Squeeze juice from reserved lemon half over chicken and shower with slivered green onion. Serve with steamed rice if you like.

Chef's Notes

Nutritional analysis is per serving without rice.

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