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Return to browsing category: Low Calorie

Spicy Orange Chicken Stir Fry by Patience Kabwasa serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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.

Categories:

Low Calorie