Firecracker Chicken Stir Fry

By carvalhohm

Ingredients

• 1/3 cup honey
• 1/4 cup low sodium soy sauce
• 1 1/2 tablespoons rice vinegar
• 3 teaspoons cornstarch
• 3 teaspoons grated orange peel
• 3/8 teaspoon crushed red pepper flakes -- or to taste
• 1 1/2 tablespoons grape seed or olive oil
• 6 garlic cloves -- minced
• 3 teaspoons minced fresh ginger
• 1 red bell pepper -- seeded and chopped
• 1 1/2 cups snow peas -- cut into 1-inch pieces
• 3 boneless skinless chicken breasts -- cut into 1-inch
• pieces
• 4 green onions -- cut into 1-inch pieces
• 6 cups cooked brown rice

Preparation

Step 1

In small bowl, whisk together honey, soy sauce, vinegar, cornstarch, orange peel and red pepper flakes until thoroughly mixed and cornstarch is dissolved. Set aside. Heat oil in wok or large, heavy skillet over medium-high heat. Stir in garlic and ginger; stir-fry until fragrant, about 1 minute, but don't let the garlic or ginger brown. Add bell pepper and snow peas; stir-fry 1 minute until crisp-tender. Add chicken and green onions; stir-fry until chicken is cooked, about 4 minutes or so, depending on how thick your chicken is. Stir in reserved soy sauce mixture; cook and stir until sauce boils and thickens. Serve over cooked brown rice.

Per Serving: 480 Calories