Spicy Orange Chicken Stir-Fry

While my dearest is not usually big on anything Asian & I tend not to dig sweet with meat, we both thought this dish was stellar. With rice and fresh pineapple, this recipe from the June 2009 issue of Bon Appetit made a great dinner!

Spicy Orange Chicken Stir-Fry

1 1/2 c. jasmine rice, cooked

3/4 c. orange juice 

3 tbsp. soy sauce

1 tbsp. cornstarch

2 tsp. orange zest

2 tbsp. oil

1 small red onion, cut in half, then thinly sliced

Large pinch crushed red pepper

1 1/2 lb. chicken cutlets, cut into 1/2" wide strips

1/2 lb. sugar snap peas

Whisk orange juice with soy sauce & cornstarch to dissolve the starch. Add orange zest. Heat the oil on high heat. Stir-fry the onion and crushed pepper about 30 seconds. Season the chicken with salt & pepper. Add to skillet/wok and stir-fry until just cooked through, about 4 minutes. Add sugar snaps and orange juice mixture. Cook,              tossing, until sauce is thickened, about 2 minutes. Serves 6.