Saturday, April 05, 2014

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. 

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