Ingredients

2 Chicken Breasts [boneless, cut in 1 inch pieces]

1 teaspoon Soy Sauce

1/4 cup Cornstarch

1/2 cup Canolla Oil [for frying]

1/3 cup Orange Juice

2 teaspoons Cornstarch

1 tablespoon Olive Oil

2 teaspoons Garlic [minced]

2 teaspoons Ginger [peeled, fresh chopped]

1 teaspoon Orange Zest

1/4 teaspoon Red Pepper Flakes

1/2 cup Chicken Broth

2 teaspoons Soy Sauce

2 teaspoons Rice Vinegar

2 tablespoons Sugar

1 tablespoon Olive Oil

3 ounces Snow Peas [sliced]

2 Carrots [sliced thin]

Preparation

  1. In medium bowl, toss chicken pieces and soy sauce.

  2. In small bowl, beat orange juice and 2 teaspoons cornstarch with whisk until cornstarch is dissolved.

  3. In 10-inch skillet, heat 1 tablespoon oil over medium heat. Add garlic, gingerroot, orange peel and pepper flakes; stir-fry about 30 seconds or until fragrant. Add broth, 2 teaspoons soy sauce, the vinegar and sugar; stir about 30 seconds or until sugar dissolves. Stir orange juice mixture, then add it to skillet. Heat sauce to boiling, stirring. Reduce heat to low; simmer 1 minute. Transfer sauce to bowl; wipe out skillet.

  4. Line large rimmed cookie sheet with paper towels.

  5. Place 1/4 cup cornstarch in shallow bowl. Toss chicken in cornstarch, coating evenly and gently knocking off any excess; transfer to plate. 6

  6. In 4-quart Dutch oven, heat 1/2 cup vegetable oil over medium-high heat. Carefully add coated chicken to hot oil, spacing pieces apart from each other. Fry chicken 5 to 7 minutes, turning once or twice, until deep golden. Using slotted spoon, transfer chicken to paper towel-lined cookie sheet.

  7. In same skillet used for sauce, heat 1 tablespoon oil over medium heat. Add snow peas and carrots; cook 3 to 4 minutes, stirring frequently, until vegetables are just tender. Add chicken and reserved sauce; stir until heated through and thoroughly coated in sauce.