Spicy Orange Chicken Stir-Fry

Name: Spicy Orange Chicken Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams chicken cutlets, cut crosswise into 1/2-inch-wide strips; 1 Tbsp cornstarch; 283 grams 1/2 cups jasmine rice or long-grain white rice; 177 milliliters orange juice; 2 teaspoons finely grated orange peel; 1 small red onion, halved, thinly sliced; 1 pinch Large of dried crushed red pepper; 3 Tbsps soy sauce; 227 grams package stringless sugar snap peas; 2 Tbsps vegetable oil

Spicy Orange Chicken Stir-Fry might be a good recipe to expand your main course repertoire. This recipe serves 6. One portion of this dish contains roughly 30g of protein, 8g of fat, and a total of 390 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have onion, cornstarch, orange juice, and a few other ingredients on hand, you can make it. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. From preparation to the plate, this recipe takes approximately 15 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

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

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Rice

Meanwhile, whisk juice, soy sauce, andcornstarch in medium bowl until cornstarchdissolves.

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Soy Sauce

Juice

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Whisk

Bowl

Mix in orange peel.

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Orange Zest

Heat oil in large wok or nonstick skilletover high heat.

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Cooking Oil

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Wok

Add onion and crushed redpepper. Stir-fry 30 seconds.

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Onion

Sprinkle chickenwith salt and pepper.

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Salt And Pepper

Add to wok and stir-fryuntil onion is crisp-tender and chicken is justcooked through, about 4 minutes.

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Whole Chicken

Onion

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Wok

Add sugarsnap peas and juice mixture. Toss untilsauce thickens and comes to boil and peasare crisp-tender, about 2 minutes. Seasonwith salt and pepper.

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Salt And Pepper

Juice

Peas