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.
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 , , and 1/2 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 , then halve crosswise. Finely chop . Using a peeler, peel . Squeeze into a medium bowl. Stir in , and .
Heat in a medium nonstick skillet over high. Add and ; cook, stirring, until crisp tender, 1 to 2 minutes. Transfer to a plate and reserve skillet.
Heat in same skillet over medium-high. Add , and a ; cook, stirring occasionally, until chicken is browned and almost cooked through, 2 to 3 minutes. Stir into skillet; cook, stirring to coat chicken, about 1 minute.
Stir to recombine, then add to skillet with . 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 . Season to taste with and . Fluff with a fork. Serve over (remove orange peels, if desired). Enjoy!