Orange Chicken or Beef Stir-Fry

When doing a stir-fry remember to prep everything first and have it ready. 

Servings: 4
Time: 30 minutes with prep

      INGREDIENTS

• 3/4 cup orange juice
• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 teaspoons finely grated orange peel
• 2 tablespoons vegetable oil
• 1 medium red or yellow onion, diced in 1/2 inch pieces
• 1 red or yellow bell pepper sliced in 1/4 inch strips
• 1/2 cup carrots, sliced diagonally in 1/4 inch slices
• 1 teaspoon ginger
• Large pinch of dried crushed red pepper (more if you like it spicier)
• 1 1/2 pounds chicken cutlets or boneless breasts or thighs, cut into 1/4-inch-wide strips OR 1/-1/2 pounds of thinly sliced round steak or flank steak.
• 1, 6 or 8-ounce package snow peas (stringless sugar snap peas can be substituted)
• 1-1/2 cups jasmine rice or long-grain white rice (10 to 11 ounces) or use any rice you prefer.
• (optional) garnish with some thinly sliced green onions

RICE: generally, a cup of uncooked rice will yield about 2 cups of cooked rice. A serving is considered 1/2 cup person, but most people like a lot of rice. So adjust the amount above to your liking. The popular boil-in-bag rices will wield 3 average servings or 2 large ones.

TIP: The meat will slice more easily if about half frozen, but make sure it is thawed completely before cooking.

      DIRECTIONS

1. Cook rice as directed by package. When done cover with a clean dish towel and set aside. The dish towel will absorb moisture and keep the rice from getting sticky.

2. Meanwhile, add cornstarch to a small bowl. Pour in a little of the orange juice and stir until it becomes a smooth liquid. Add the remaining orange juice and soy sauce and mix to blend. Lastly, mix in the orange peel. 

3. Salt and pepper the chicken or beef strips and toss with the ginger and set aside. When the rice is about 5 minutes from being done begin the stir-fry. 

4. Heat oil in a large skillet (or wok) over high heat. Add onion, carrot and red pepper flakes. Reduce heat slightly. Stir-fry 1 minute. You should hear lots of sizzle. Keep the contents moving so they do not burn.

5. Add chicken or beef and bell pepper and stir-fry until meat is just cooked through, about 4 minutes. Add snow peas and orange juice mixture. Stir until sauce thickens and comes to boil and peas are crisp-tender, about 2 minutes. Immediately remove from heat so the vegetables tay crisp.

6. Serve with rice. (sprinkle top with optional garnish - spring onion)

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