Ingredients

How to make it

  • 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. 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.

Reviews & Comments 4

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    " It was excellent "
    wynnebaer ate it and said...
    Sounds great...:)
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    " It was excellent "
    chefmeow ate it and said...
    Yum, this sounds and looks fabulous. Can't wait to try this delight. Great post and a high 5.
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    " It was excellent "
    valinkenmore ate it and said...
    Easy, spicy, yummy - what more could you ask for. Thanks for the post!
    Was this review helpful? Yes Flag
    " It was excellent "
    pleclare ate it and said...
    Sounds yummy. Love orange chicken!
    Was this review helpful? Yes Flag

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