Ingredients
- 1 1/2 lbs boneless, skinless chicken breast, cut into 1-inch cubes
- 2 Tbsp vegetable oil
- 1 1/2 cups snap peas
- Cooked rice
- Sesame seeds
MARINADE
- 3 Tbsp soy sauce
- 1/4 cup cornstarch
- 2 Tbsp water
SAUCE
- 3/4 cup fresh orange juice
- 1 Tbsp brown sugar
- 1 Tbsp cornstarch
- 1 1/2 Tbsp soy sauce
- 1 Tbsp hoison sauce
- 1 1/2 tsp rice vinegar
- 1/2 tsp Chinese five spice
- 1 tsp orange zest
- 1 tsp Sriracha
- Pinch of red pepper flakes
Cooking Process
- In a small bowl, whisk together cornstarch, soy sauce and water for the marinade.
- Add in chicken and stir to coat. Marinade for 10 minutes in the refrigerator.
- Whisk together all of the ingredients for the sauce.
- In a large wok or skillet, heat vegetable oil. Drain cubed chicken and throw away the
Stir fry chicken until golden brown. Add orange sauce and snap peas. - Cook for 4 minutes until the sauce is thick and the peas are cooked through.
- Top with sesame seeds.
- Add rice to bowls and top with orange chicken and snap peas. Serve immediately
Bon Appetit!