Yield: 4 servings
This simple dish comes together quickly, making for an easy weeknight meal. Depending on how much time I have, I like serving it on a bed of whole wheat couscous (5 minutes), quinoa (20 minutes), or brown rice (45 minutes). Even faster – use leftover grains.
- ¾ cup orange juice (2 oranges; or prepared juice)
- 3 tablespoons soy sauce
- 1 tablespoon corn starch
- 2 teaspoons finely grated orange peel (use the fine teeth on a cheese grater; grate the orange before squeezing it for the juice)
- 2 tablespoons vegetable oil
- 1 small red onion, halved, thinly sliced
- 1 red pepper, thinly sliced
- Large pinch of crushed red pepper
- 1 pound chicken cutlets or tenders, cut into ½-inch-wide strips
- 1 8-ounce package sugar snap peas
- In a small bowl, whisk together the orange juice, soy sauce and corn starch. Mix in orange peel. Set aside.
- Sprinkle chicken with salt and pepper.
- Heat oil in large wok or skillet. Add onion, red pepper, and crushed red pepper. Stir-fry for 30 seconds.
- Add chicken and stir-fry until chicken is just cooked through, about 4 minutes.
- Add sugar snap peas and orange juice mixture. Stir-fry until sauce comes to a boil and thickens, about 2 minutes. Serve over brown rice, quinoa, or whole wheat couscous.