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Orange Chicken and Snow Peas

Nothing satisfies me quite as much as American-Chinese food. Eggrolls, wontons, crab rangoon, chicken teriyaki, and my favorite, orange chicken. The sauce! It is super easy and delicious to make at home and is a weeknight fave of mine.


1 orange

8 ounces chicken breast

2 ounces teriyaki sauce

1 ounce fresh ginger

2 ounces snow peas

1/3 cup jasmine rice


apple cider vinegar

oil salt and pepper



 Place 1 1/4 cups waterrice, and 1/2 teaspoon salt in a small saucepan. Bring to a boil over high heat, then cover and cook over low heat until rice is tender and water is absorbed, about 15-20 minutes. Remove from heat and keep covered until ready to serve.

Trim stem ends from snow peas, then halve crosswise. Finely chop 2 teaspoons each of ginger and garlic. Using a peeler, peel 4 (1-inch) orange zest strips. Squeeze 3 tablespoons orange juice into a medium bowl. Stir in teriyaki sauce, 2 tablespoons water, and 2 teaspoons vinegar.

Heat 1 teaspoon oil in a medium nonstick skillet over high. Add snow peas and a pinch of salt; cook, stirring, until crisp tender, 1 to 2 minutes. Transfer to a plate and reserve skillet.

Heat 1 tablespoon oil in same skillet over medium-high. Add chicken, chopped ginger and garlic, orange zest strips, and a pinch each of salt and pepper; cook, stirring occasionally, until chicken is browned and almost cooked through, 2 to 3 minutes. Stir 1 teaspoon flour into skillet; cook, stirring to coat chicken, about 1 minute.

Stir sauce to recombine, then add to skillet with chicken. Cook, scraping up any browned bits from the bottom, until sauce is slightly reduced and chicken is cooked through, 1 to 2 minutes. Stir in snow peas. Season to taste with salt and pepper. Fluff rice with a fork. Serve orange chicken stir-fry over rice (remove orange peels, if desired). Enjoy!


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