Spicy Orange Chicken Stir-Fry

Ingredients for Spicy Orange Chicken Stir-Fry

• 275g jasmine rice or long-grain white rice (10 to 300g )

• 180ml orange juice

• 3 tablespoons soy sauce

• 1 tablespoon cornflour

• 2 teaspoons finely grated orange peel

• 2 tablespoons vegetable oil

• 1 small red onion, halved, thinly sliced

• Large pinch of dried crushed red pepper

• 675g chicken cutlets, cut crosswise into 1/2-inch-wide strips

• 1 230g package stringless sugar snap peas

How to make Spicy Orange Chicken Stir-Fry

Cook rice according to package directions. Cover to keep warm; set aside.

Meanwhile, whisk juice, soy sauce, and cornflour in medium bowl until cornflour 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.