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Orange Chicken

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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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