Directions:
- Cook rice according to package directions. Cover to keep warm; set aside.
- Meanwhile, whisk juice, soy sauce, and cornstarch in medium bowl until cornstarch dissolves. Mix in orange peel.
- Heat oil in large wok or nonstick skillet over high heat. Add onion and crushed red pepper. Stir-fry 30 seconds. Sprinkle chicken with salt and pepper. Add to wok and stir-fry until onion is crisp-tender and chicken is just cooked through, about 4 minutes. Add sugar snap peas and juice mixture. Toss until sauce thickens and comes to boil and peas are crisp-tender, about 2 minutes. Season with salt and pepper. Serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 600.49 Kcal (2514 kJ) | ||
| Calories from fat | 244.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.21g | 42% | |
|---|---|---|---|
| Cholesterol | 51.02mg | 17% | |
| Sodium | 1090.94mg | 45% | |
| Potassium | 456.42mg | 10% | |
| Total Carbs | 67.23g | 22% | |
| Sugars | 4.46g | 18% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 20.27g | 41% | |
| Vitamin C | 41.3mg | 69% | |
| Vitamin A | 0.4mg | 15% | |
| Iron | 2.2mg | 12% | |
| Calcium | 49.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 229.73 Kcal (962 kJ) | ||
| Calories from fat | 93.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.41g | 42% | |
|---|---|---|---|
| Cholesterol | 19.52mg | 17% | |
| Sodium | 417.36mg | 45% | |
| Potassium | 174.61mg | 10% | |
| Total Carbs | 25.72g | 22% | |
| Sugars | 1.71g | 18% | |
| Dietary Fiber | 0.93g | 10% | |
| Protein | 7.76g | 41% | |
| Vitamin C | 15.8mg | 69% | |
| Vitamin A | 0.2mg | 15% | |
| Iron | 0.8mg | 12% | |
| Calcium | 18.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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