This one is even quicker and easier than the last (mostly because it doesn't require marination). I would recommend upping the crushed red pepper flakes a bit if you like spice, and I do think it would benefit from marinating, to give the chicken a stronger flavor. Originally from Bon Appetit.
1 1/2 cups jasmine rice
3/4 cup orange juice
3 Tbs soy sauce
1 Tbs corn starch
2 tsp orange zest
2 Tbs vegetable oil
1 small red onion, thinly sliced
Large pinch of dried crushed red pepper
1 1/2 lbs. chicken, cut into strips
8 oz. sugar snap peas
Cook rice according to package instructions. Cover to keep warm; set aside.
Meanwhile, whisk juice, soy sauce, and cornstarch together in a medium bowl until corn starch dissolves. Mix in orange peel.
Heat oil in wok over high heat. Add chicken, seasoned with crushed red pepper, salt, and pepper. Cook chicken in batches until done.
Add onion and snap peas, cook until crisp-tender. Add chicken back to wok and juice mixture. Toss until sauce begins to boil. Serve with rice.
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