Ingredients:
1 1/2 cups jasmine rice or long-grain white rice
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 flakes
1 1/2 lbs chicken cutlets, cut crosswise into 1/2" wide strips
1- 8oz pkg stringless sugar snap peas
Directions:
*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.
*chicken with salt and pepper. Add to work 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.
Serves 6
Submitted by: Michelle Turner
Personal Notes: It is really quick to make!
No comments:
Post a Comment