This was eh....I thought I would LOVE it cause I'm a sucker for orange chicken from Pei Wei....but I wasn't impressed. I would much rather have Thai Chicken with Jasmine Rice - but thought I would post this recipe in case others wanted to try it out :)
Serves 4-6: OBB cookbook
2 teaspoons olive oil
3 cloves garlic, minced
2 teaspoons minced ginger or bottled minced ginger
1 /12 lbs boneless, skinless chicken breasts cut into 1-inch pieces
salt and pepper
2 tablespoons cornstarch
1/3 cup orange juice
1/2 cup orange marmalade
2 tablespoons soy sauce
1 1/2 tablespoons brown sugar
3 tablespoons rice wine vinegar
1/8 teaspoon red pepper flakes
8 oz fresh snow peas, trimmed of the string
Hot white rice for serving
Heat veggie oil in a large skillet or wok set to medium heat. Add minced garlic and ginger and saute for 30 seconds. Sprinkle chicken with salt and pepper and add to pan. Stir-fry until chicken is cooked through, about 5 minutes.
While chicken is cooking, whisk together cornstarch and orange juice in a bowl. Whisk in marmalade, soy sauce, brown sugar, vinegar, and red pepper flakes and set aside.
Add snow peas to chicken and cook for about 1 minute. Add sauce to pan and increase heat if needed to bring to a simmer. Cook for about 3-4 minutes or until sauce is thickened. Serve over white rice and sprinkle with sesame seeds if desired.