INGREDIENTS
- 1 tablespoon fresh ginger root, grated
- 1 teaspoon crushed red pepper flakes
- 2 pounds skinless, boneless chicken thighs cut into chunks
1 cup orange juice- 1/3 cup brown sugar
- 1/3 cup rice vinegar
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 bunch green onions, sliced, white parts and tops separated
- 1 fresh jalapeno pepper, sliced into rings
- 1 red bell pepper, cut into 2 inch pieces
- ½ cup sugar snap peas
- 4 cloves garlic, minced
- 2 tbsp.grated orange zest
- 1 bunch cilantro leaves, for garnish
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WHAT TO DO ?
1. Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
2. Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
3. Remove chicken from refrigerator and drain thoroughly in a colander, reserving marinade.
4. Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
5. Continue to cook and stir until chicken caramelizes 6 to 7 minutes.
6. Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
7. Pour in half of the reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
8. Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed about 2 min.
9. Stir in green portions of green onion cook and stir 1 min.
10. Remove from heat. garnish with cilantro and serve.
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