- 3⁄4 c
- orange juice
- 3 T
- soy sauce
- 1 T
- 2 t
- orange zest
- 2 T
- sunflower oil (or other neutral oil)
- red onion (halved, thinly sliced)
- crushed red pepper flakes
- 1 1⁄2 lb
- chicken (cut into stir-fry pieces)
- 1⁄2 lb
- sugar snap peas (washed, trimmed)
With a pot of jasmine or basmati rice, this makes for a fast and easy dinner.
In a medium bowl, whisk together the orange juice, soy sauce, and cornstarch until the cornstarch dissolves. Stir in the orange peel, and set aside.
Heat the oil in a large non-stick skillet or wok over high heat. Add the onion and crushed red pepper, and stir-fry for 30 seconds. Add the chicken and sprinkle with salt and pepper. Stir-fry about 4 minutes, until the chicken is just cooked through. Fold in the sugar snap peas, and pour in the orange juice mixture. Cook, stirring constantly, until the sauce has thickened and the snow peas are crisp-tender. Transfer to a serving dish, and serve.