Spicy Orange Chicken Stir-Fry

  1. Cook rice according to package directions. Cover to keep warm; set aside.
  2. Meanwhile, whisk juice, soy sauce, and cornstarch in medium bowl until cornstarch dissolves. Mix in orange peel.
  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.

jasmine rice, orange juice, soy sauce, cornstarch, vegetable oil, red onion, red pepper, chicken cutlets, sugar snap peas

Taken from www.epicurious.com/recipes/member/views/spicy-orange-chicken-stir-fry-50033242 (may not work)

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