I love citrus flavors, especially with pork or chicken. This version of orange chicken is light and fast and a great meal after a work-out. The snow peas are a nice change of pace. Make sure you trim and string them though - I forgot that step one time. It was a bit comical at the dinner table as you can imagine. It is worth buying a good orange marmalade for this recipe. I use Bonne Maman Orange Marmalade. I find it my local Kroger. Whenever I need any marmalade, I buy that brand.
Yield: 4
Orange Chicken with Snow Peas
Ingredients
- 1 1⁄2 pounds boneless, skinless chicken breast, cut into 1-inch chunks or strips
- 2 tablespoons cornstarch
- 1⁄4 cup orange marmalade
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons canola oil
- 8 ounces snow peas, ends trimmed
Instructions
- Combine the chicken and cornstarch in a small bowl and toss to coat. Set aside. In another bowl, combine 1/4 cup water, marmalade and soy sauce. Set aside.
- Heat oil in a wok or large, nonstick skillet over medium-high heat. Add the chicken. Cook, without stirring, until golden brown on the bottom - about 3 minutes. Stir and continue to cook until the chicken is cooked through - 2 more minutes.
- Add the snow peas and stir-fry until they are crisp-tender about - 1 minute. Add the marmalade mixture and cook, stirring frequently, until the sauce is bubbly, 2 minutes. Serve over rice.