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Spicy Orange Chicken Stir Fry
by Patience Kabwasa
serves: 4
  Why get takeout when you can make orange chicken so quickly at home?
Ingredients:
  1.50 Cups   Long Grain Brown Rice
  3/4 Cups   orange juice
  3 tbsp   soy sauce
  2 tsp   orange peel
  1 tbsp   Cornstarch
  2 tbsp   Vegtable Oil
  1 small   red onion
  1 small   Red pepper
  8 ounces   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. 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.