Orange Chicken Stir-fry

A lighter, healthier take on the famous Chinese dish

Not to sound cliche, but my boyfriend and I are trying to eat a little healthier in the new year. One of his greatest weaknesses is cheese, so I try and avoid it altogether by cooking Asian-inspired dishes. That way the lack of cheese isn't so obviously missed. I've made this spin-off on orange chicken from Bon Appetit a dozen times and it's always delicious. I serve it with brown rice instead of white to make it extra healthy.

More Stir-Fry Recipes:

- Orange Peel Shrimp

- Chicken & Green Bean Stir-Fry

- Steak, Mushroom, & Brussels Sprout Stir-Fry

 Orange Chicken Stir-fry:

• In a bowl, whisk together 1/2 c. fresh orange juice, 2 tbsp. soy sauce, 1 tsp. honey, and 1 tsp. orange zest.
• Meanwhile, heat 1 tbsp. canola oil in a large wok.*
• Add 1/2 thinly sliced red onion and a generous pinch of red chili flakes and cook for 2-3 minutes.
• Add 1 lb. thinly sliced boneless skinless chicken breast, season with salt and pepper, and cook for 5 minutes, or until chicken is almost cooked through.
• Add 1 8 oz. package of trimmed  snap peas and cook another minute.
• Then add juice mixture and cook for 2-3 minutes, until sauce thickens.
• To serve, divide onto plates and serve with steamed brown rice.

Serves two - three
*A large skillet works too.