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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.

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  • Prep Time 30 min
  • Total Time 8 hr 30 min
  • Servings 4

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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