Spicy Orange Chicken

Spicy Orange Chicken

Blogger Cheri Liefeld of Adventures in the Kitchen shares an easy chicken stir-fry with crunchy bell peppers and sugar snap peas for an easy weeknight dinner.

Prep Time

30

Minutes

Total Time

8:30

Hrs:Mins

Makes

4 to 6

servings

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
  1. In small bowl, mix orange peel, orange juice, sherry, hoisin sauce, sesame oil and chili sauce. Pour half of sauce into small freezer container; seal tightly. Place chicken in large freezer plastic bag; add remaining half of sauce (marinade); seal bag. Refrigerate container of sauce and bag of chicken 8 hours or overnight, or freeze up to 2 months.
  2. If sauce and chicken are frozen, place in refrigerator to thaw overnight.
  3. Remove chicken from marinade; discard marinade. In wok or 12-inch skillet, heat canola oil over medium-high heat. Add chicken to wok; stir-fry until no longer pink in center.
  4. Remove chicken from wok. Add bell peppers and peas; cook 1 to 2 minutes. Return chicken to wok; add thawed sauce. In small bowl, mix cornstarch and water until smooth; add to sauce. Cook until sauce is thickened.
Makes 4 to 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To make the dish less spicy, use less Asian chili sauce.
Serve the chicken mixture over rice. Garnish with a sprinkle of cashews or slivered almonds.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.