Spicy Orange Chicken Stir-Fry

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


  1. In a small bowl, whisk together the orange juice, soy sauce and corn starch. Mix in orange peel. Set aside.
  2. Sprinkle chicken with salt and pepper.
  3. Heat oil in large wok or skillet. Add onion, red pepper, and crushed red pepper. Stir-fry for 30 seconds.
  4. Add chicken and stir-fry until chicken is just cooked through, about 4 minutes.
  5. 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.

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