LGBTQ+ Citrus Chicken Stir-Fry

1.In a medium bowl, combine the orange juice and zest, lime juice and zest, lemon juice and zest, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk together until well combined to create the citrus marinade.

2.Add the sliced chicken breast to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

3.In a small bowl, mix the cornstarch with 1/4 cup of water to create a slurry. Set aside.

4.Heat a large wok or skillet over medium-high heat. Add a splash of oil and swirl to coat the pan.

5.Remove the chicken from the marinade, reserving the marinade for later use. Add the chicken to the hot pan and stir-fry for 5-7 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set aside.

6.In the same pan, add a bit more oil if needed, and stir-fry the red, yellow, and green bell peppers, sugar snap peas, and red cabbage for 3-4 minutes, or until the vegetables are tender-crisp.

7.Return the chicken to the pan along with the reserved marinade. Bring to a simmer and cook for 2 minutes.

8.Stir in the cornstarch slurry and cook for an additional 1-2 minutes, or until the sauce has thickened. Season with salt and black pepper to taste.

9.Remove from heat and stir in the chopped green onions.

10.Serve the stir-fry over cooked jasmine rice, garnished with sesame seeds and fresh cilantro.