Spicy Orange Chicken Stir-Fry

By á-36517

by Jill Silverman Hough

Ingredients

• 1 1/2 cups jasmine rice or long-grain white rice (10 to 11 ounces)
• 3/4 cup orange juice
• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 teaspoons finely grated orange peel
• 2 tablespoons vegetable oil
• 1 small red onion, halved, thinly sliced
• Large pinch of dried crushed red pepper
• 1 1/2 pounds chicken cutlets, cut crosswise into 1/2-inch-wide strips
• 1 8-ounce package stringless sugar snap peas

Preparation

Step 1

Cook rice according to package directions.
Cover to keep warm; set aside.

Meanwhile, whisk juice, soy sauce, and
cornstarch in medium bowl until cornstarch
dissolves. Mix in orange peel.

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.