Wednesday, November 6, 2013

Orange Chicken with Snow Peas

2 tsp vegetable oil
3 cloves garlic, minced
2 tsp minced ginger or bottled minced ginger
1 1/2 pounds boneless, skinless chicken breasts cut into 1-inch pieces
1/2 tsp kosher salt
1/4 tsp black pepper
2 Tbsp cornstarch
1/3 cup orange juice
1/2 cup orange marmalade
2 Tbsp soy sauce
1 1/2 Tbsp brown sugar
3 Tbsp rice wine vinegar
1/8 tsp red pepper flakes
8 oz. fresh snow peas, trimmed of the string
Hot white rice for serving
Sesame seeds, optional

1. Heat vegetable oil in a large skillet or wok set to medium heat. Add minced garlic and ginger and saute for 30 seconds. Sprinkle chicken with salt and pepper and add to pan. Stir-fry until chicken is cooked through, about 5 minutes.
2. While chicken is cooking, whisk together cornstarch and orange juice in a bowl. Whisk in marmalade, soy sauce, brown sugar, vinegar, and red pepper flakes and set aside.
3. Add snow peas to chicken and cook for about 1 minute. Add sauce to pan and increase heat if needed to bring to a simmer. Cook for about 3-4 minutes or until sauce is thickened. Serve over white rice and sprinkle with sesame seeds if desired.

Notes: We couldn't find snow peas when we made this, so we used sugar snap. I think it still turned out well.

Source: Our Best Bites: Mormon Moms in the Kitchen

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