Spicy Orange Chicken Stir Fry
Servings: 4
Ingredients
- ½ C orange juice
- 1 T cornstarch
- 2 T soy sauce
- 1 T orange zest
- 1 T sriracha chile sauce
- 1 lb chicken tenders cut into bite sized pieces
- 2 T vegetable oil divided
- 1 C sliced red onion
- 10-12 sweet mini peppers halved or quartered into strips
- 1 ½ C sugar snap peas
- Salt
- 6 oz stir fry noodles prepared according to package instructions, or 2 C rice
Instructions
- In a small bowl stir together orange juice, cornstarch, soy sauce, orange zest and sriracha. Set aside.
- Season chicken with salt.
- Heat 1 T oil in a large high sided skillet over high heat or wok.
- Add vegetables to pan and cook, stirring, for about 3-4 minutes. Remove veggies from pan and set aside in a bowl or on a plate.
- Return pan back to stove and heat remaining 1 T oil. Place the chicken in the heated pan. Cook, stirring, until chicken is cooked thru. About 5-7 minutes.
- Return veggies back to pan and pour sauce into pan. Stir well to combine. Add noodles and toss to be sure everything is coated well with sauce. Cook just 1-2 minutes until sauce has thickened up.
- Serve.
- If desired, garnish with cashews, peanuts or cilantro.