Orange Chicken
By á-2852
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Ingredients
- 2 garlic cloves, minced
- 3 Tbsp. soy sauce
- 1 Tbsp. grated orange zest
- 2 tsp. dark Asian sesame oil
- 1/4 tsp. crushed hot red pepper
- 3/4 pound skinless, boneless chicken breasts or thighs, cut into thin strips.
- 2 tsp. cornstarch
- 1/2 cup orange juice
- 2 Tbsp. peanut or other vegetable oil
- 1 Tbsp. minced fresh ginger
- 6 oz. sugar snap peas, trimmed (about 2 cups)
- 1 red bell pepper, cut into thin strips
- 1/2 cup sliced scallions
Details
Servings 4
Preparation
Step 1
Inj a small bowl, combine garlic, soy sauced, orange zest, sesame oil and hot pepper. Place chicken in a shallow dish and coat with half of garlic-soy mixture. Cover and refrigerate 30 minutes to 1 hour.
Stir cornstarch and orange juice into remaining garlic mixture. Reserve for sauce.
In a wok or large frying pan, heat oil over high heat. Add chicken and stir-fry 2 minutes. Add ginger, peas and bell pepper. Stir-fry until pepper is crisp tender and chicken is white throughout, 2 to 3 minutes. Add scallions and reserved sauce and cook, stirring, 1 minute. Serve at once.
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