Orange Chicken stir fry with Sugar Snap Peas

Chicken, chicken, chicken.  We all seem to be eating lots of chicken.  I don't know about you, but I get board with it pretty quickly.  One night I had this lonely chicken breast staring back at me as if it was challenging me......waiting for me to do something creative with it.  So this recipe is what I came up with.  I love the orange chicken we get at the Asian restaurant so I thought this might be good.  It's nowhere near as good as the restaurant but it'll due for a quick week night meal. 

Serves 2

Ingredients:
3/4 cup brown jasmine rice 
Zest of one orange 
1/2 cup orange juice, freshly squeezed 
2 Tbsp soy sauce or liquid amino 
1 Tbsp cornstarch 
1 Tbsp coconut oil
1/4 of a red onion, thinly sliced 
pinch of red pepper flakes 
1 large chicken breast, cut into bite sized pieces 
Sea Salt
Pepper, freshly cracked
Snow Peas, a large handful, enough for 2 servings
Sesame Seeds 

Rinse the rice well and allow to drain.  In a small sauce pan heat 1 1/2 cups of water and a 1/4 tsp sea salt, add the rice.  Bring up to a boil, then lower the heat and cook very slowly, slightly covered, for 35 minutes.  Turn off the heat, stir, and allow to sit, fully covered, for 10 minutes before serving. 

To make the sauce:  Zest the orange, juice the orange and put into a small bowl, add the soy sauce and cornstarch. Whisk until the cornstarch is fully dissolved. 

In large sauce pan or wok, heat the oil, add the onions and pepper flakes. Saute for 30 seconds. Add the chicken, salt and pepper. Stir fry for approximately 4 minutes. Add the sauce and snow peas.  Cook and stir until the sauce has thickened and the peas are done, approximately 2 minutes. 

Serve in a bowl, brown rice down first, then chicken mixture over the top.  Sprinkle with sesame seeds.