Orange Zest Chicken Stir-Fry
Donna Brooks
Add other vegetables if you like - sometimes I add carrot or water chestnuts
ingredients
Marinade- 2 tsp orange zest
- 1 Tb Chinese rice wine
- 4 tsp soy sauce
- 1 Tb grated ginger
- 2 Tb fresh squeezed orange juice
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1/4 cup fresh squeezed orange juice
- 2 tsp sugar
- 1 Tb soy sauce
- 1 tsp vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 3 tsp canola oil, divided
- 1 medium onion, thinly sliced
- 1/4 tsp red pepper flakes
- 1 pound snow peas
- 4 green onions, thinly sliced
- soy sauce, if desired
- cooked rice
directions
- 1
Combine marinade ingredients, add chicken and refrigerate for at least 20 minutes.
- 2
Combine sauce ingredients, mix well.
- 3
In a large pan, warm 2 tsp oil over medium heat. Remove chicken from marinade and stir-fry about 8 minutes. Remove from pan and set aside.
- 4
Add remaining tsp oil to pan. Add onion and red pepper flakes, cook til softened, about 3 minutes. Return chicken to pan, add snow peas and green onions. Cook for 1 minute. Add sauce mixture to the pan and cook ~2 minutes until thickened.
- 5
Serve over cooked rice, with soy sauce if desired.
Source: Donna Brooks
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews