Spicy Orange Chicken Stir-Fry
A vibrant stir-fry combining tender chicken strips with crisp sugar snap peas in a zesty orange-soy sauce, served over fluffy jasmine rice. The dish features a perfect balance of sweet, spicy, and savory flavors.
Ingredients
- •1½ cups jasmine rice
- •¾ cup orange juice
- •3 tablespoons soy sauce
- •1 tablespoon cornstarch
- •2 teaspoons orange peel
- •2 tablespoons vegetable oil
- •1 small red onion
- •¼ teaspoon dried crushed red pepper
- •1½ pounds chicken cutlets
- •8 ounces sugar snap peas
Cooking Instructions
- 1.
Cook rice according to package directions. Cover to keep warm; set aside.
20 min
- 2.
Meanwhile, whisk juice, soy sauce, and cornstarch in medium bowl until cornstarch dissolves. Mix in orange peel.
3 min
- 3.
Heat oil in large wok or nonstick skillet over high heat. Add onion and crushed red pepper. Stir-fry 30 seconds. Sprinkle chicken with salt and pepper. Add to wok and stir-fry until onion is crisp-tender and chicken is just cooked through, about 4 minutes. Add sugar snap peas and juice mixture. Toss until sauce thickens and comes to boil and peas are crisp-tender, about 2 minutes. Season with salt and pepper. Serve with rice.
7 min
