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Spicy Orange Chicken
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Prep Time:
30 minutes
Total Time:
8 hours 30 minutes
Marinate chicken, then stir-fry with bell peppers and snap peas for a delicious dish.
Ingredients:
  • 2 teaspoons grated orange peel
  • 2/3 cup freshly squeezed orange juice
  • 1/2 cup dry sherry
  • 2 tablespoons hoisin sauce
  • 2 tablespoons toasted sesame oil
  • 4 teaspoons Asian chili sauce
  • 2 tablespoons canola oil
  • 2 to 3 lb boneless skinless chicken breasts or tenders, cut into thin strips
  • 1 cup sliced red bell pepper
  • 1 cup fresh sugar snap peas
  • 2 teaspoons cornstarch
  • 2 teaspoons water
Instructions:
  • Combine orange peel, orange juice, sherry, hoisin sauce, sesame oil, and chili sauce in a small bowl. Pour half of the sauce into a tightly sealed freezer container. Place chicken in a large freezer bag, pour remaining sauce over the chicken to marinate. Refrigerate sauce and chicken for 8 hours or overnight, or freeze for up to 2 months. Enjoy flavorful chicken later!
  • Thaw sauce and chicken in the refrigerator overnight if frozen.
  • Take the chicken out of the marinade and dispose of the marinade. Heat canola oil in a wok or 12-inch skillet over medium-high heat, then stir-fry the chicken until no longer pink in the center.
  • Take out the chicken from the wok. Toss in bell peppers and peas and stir-fry for 1 to 2 minutes. Return the chicken to the wok and pour in the thawed sauce. In a small bowl, combine cornstarch and water until smooth, then stir the mixture into the sauce. Simmer until the sauce thickens.

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