Ingredients
6
6 servings
- •1 cup orange juice
- •0.33333334326744 cup brown sugar
- •0.33333334326744 cup rice vinegar
- •2 tablespoons fish sauce
- •1 tablespoon soy sauce
- •1 tablespoon fresh ginger root, grated
- •1 teaspoon crushed red pepper flakes
- •2 pounds skinless, boneless chicken thighs, cut into chunks
- •1 bunch green onions, sliced, white parts and tops separated
- •4 cloves garlic, minced
- •2 tablespoons grated orange zest
- •1 red bell pepper, cut into 2 inch pieces
- •0.5 cup sugar snap peas
- •1 fresh jalapeno pepper, sliced into rings
- •1 bunch cilantro leaves, for garnish
Instructions
- Whisk together orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and red pepper flakes in a large bowl.
- Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
- Drain chicken thoroughly in a colander, reserving marinade.
- Heat a large nonstick skillet over high heat. Cook and stir chicken in the hot skillet for 2 minutes; spoon out any excess liquid. Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
- Stir in white portions of green onions, garlic, and orange zest; cook and stir for 2 to 3 minutes. Pour in 1/2 of the reserved marinade; discard remaining marinade. Simmer until reduced and thickened, 3 to 4 minutes.
- Stir in bell pepper, sugar snap peas, and jalapeño pepper; cook and stir until vegetables are warmed, about 2 minutes. Stir in green portions of green onions; cook and stir 1 minute.
- Remove from heat. Garnish with cilantro and serve.
Nutritional Facts
Per 6 servings
- Calories: 325
- Carbohydrate: 25g
- Fat: 11g
- Fiber: 3g
- Protein: 31g
- Sugar: 18g
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