About 4-6 Servings
1 cup of Jasmine rice
¾ cup orange juice or tangerine juice
4 tablespoons of low-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon brown sugar
Finely grated orange peel (from one orange)
Finely grated fresh ginger root (from a 1” stem)
Vegetable or Sesame Seed Oil
1-2 cloves garlic, peeled & diced
Package sugar snap peas (cut ends and pull string down back)
½ Red Bell Pepper
½ Red Yellow Pepper
2 Chicken Breasts cut into 1/2” wide strips
Pepper and Salt to Taste
Dried crushed Red Pepper
½ cup raw Cashews
½ cup sliced green onion
To prepare rice:
Prepare rice according to package instructions (typically takes less than 15 minutes to prepare).
To prepare Stir-Fry:
In a bowl whisk together juice, soy sauce, cornstarch and brown sugar. Mix in orange peel and ginger root. Set aside.
Heat 1-2 tablespoons of oil in wok on medium to high heat. Add garlic, snap peas and bell pepper and stir-fry until crisp-tender about one to two minutes. Remove from wok and place in a bowl.
Add another 1-2 tablespoons of oil then add chicken. Add salt and pepper to taste along with a large pinch of crushed red pepper. Stir-fry chicken pieces until tender, about 5 minutes.
Add back the vegetables to wok and mix in with chicken. Add the juice mixture and cashews and reduce heat to low. Toss mixture together until sauce thickens and comes to a boil, about 2-3 minutes. Add sliced green onion then serve over Jasmine rice.