Orange chicken stir-fry

Everyone's favorite Chinese take-out: try a homemade version.

Chicken salad 311 (photo credit:
Chicken salad 311
(photo credit:
1½ cups jasmine rice or long-grain white rice (10 to 11 ounces)¾ cup orange juice3 tablespoons soy sauce1 tablespoon cornstarch2 teaspoons finely grated orange peel2 tablespoons vegetable oil1 small red onion, halved, thinly slicedPinch of dried crushed red pepper1½ pounds chicken cutlets cut crosswise into ²/7-inch-wide strips1 (8 ounces) package stringless sugar snap peas
1. Cook rice according to package directions. Cover to keep warm, set aside. Meanwhile, whisk juice, soy sauce, and cornstarch in medium bowl, until cornstarch dissolves. Mix in orange peel.
2. Heat oil in large wok or nonstick skillet over high heat. Add onion and crushed red pepper. Stir-fry 30 seconds. Sprinkle chicken with salt and pepper.
3. Add to wok and stir-fry until onion is crisp-tender and chicken is just cooked through, about 4 minutes. Add sugar snap peas and juice mixture. Toss until sauce thickens and comes to boil and peas are crisp-tender, about 2 minutes. Season with salt and pepper. Serve with rice.