Spicy Orange Chicken Stir-Fry - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Jill Silverman Hough
Why get takeout when you can make orange chicken so quickly at home?
Ingredients
- 1 1/2 cups jasmine rice or long-grain white rice (10 to 11 ounces)
- 3/4 cup orange juice
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 teaspoons finely grated orange peel
- 2 tablespoons vegetable oil
- 1 small red onion, halved, thinly sliced
- Large pinch of dried crushed red pepper
- 1 1/2 pounds chicken cutlets, cut crosswise into 1/2-inch-wide strips
- 1 8-ounce package stringless sugar snap peas
Instructions
- Cook rice according to package directions. Cover to keep warm; set aside.
- Meanwhile, whisk juice, soy sauce, and cornstarch in medium bowl until cornstarch dissolves. Mix in orange peel.
- Heat oil in large wok or nonstick skillet over high heat. Add onion and crushed red pepper. Stir-fry 30 seconds. Sprinkle chicken with salt and pepper. Add to wok and stir-fry until onion is crisp-tender and chicken is just cooked through, about 4 minutes. Add sugar snap peas and juice mixture. Toss until sauce thickens and comes to boil and peas are crisp-tender, about 2 minutes. Season with salt and pepper. Serve with rice.
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