Quick and Easy Spicy Orange Chicken
makes 6 servings
Ingredients
1 1/2 cups jasmine rice
3/4 cup freshly squeezed orange juice (3-4 oranges)
3 Tbsp. soy sauce
1 Tbsp. cornstarch
2 tsp. finely grated orange peel
2 Tbsp. canola oil
1 small red onion (or 2 shallots), thinly sliced
a large pinch of dried crushed red pepper
1 1/2 lbs. chicken cutlets or chicken breasts, thinly cut crosswise into 1/2 inch wide strips
salt and pepper to taste
1 8 oz. package of snow peas or stringless sugar snap peas
3/4 cup freshly squeezed orange juice (3-4 oranges)
3 Tbsp. soy sauce
1 Tbsp. cornstarch
2 tsp. finely grated orange peel
2 Tbsp. canola oil
1 small red onion (or 2 shallots), thinly sliced
a large pinch of dried crushed red pepper
1 1/2 lbs. chicken cutlets or chicken breasts, thinly cut crosswise into 1/2 inch wide strips
salt and pepper to taste
1 8 oz. package of snow peas or stringless sugar snap peas
Instructions
1. Prepare rice according to the package directions. Set aside, cover, and keep warm until serving.
2. In the meantime, whisk the orange juice, liquid aminos (or soy sauce), and cornstarch in a medium bowl until the cornstarch is completely dissolved. Add the orange peel and mix.
3. Heat the canola oil over high heat in a large non-stick skillet or wok. Add onion (or shallots) and crushed red pepper. Stir fry for 1 minute.
4. Season chicken with salt and pepper. Add the chicken to the skillet or wok and stir fry until the onion is crisp-tender and the chicken is cooked through, about 4-5 minutes. Add snow peas (or sugar snap peas) and the orange juice/cornstarch mixture.
5. Toss until the sauce thickens and comes to a boil and the peas are crisp-tender, about 3-4 minutes. Season with salt and pepper and serve with rice.
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