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.
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|Serving Size: 1 Serving (294g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 193 (35%)|
|Amt Per Serving||% DV|
|Total Fat 21.5g||29 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 46.5mg||14 %|
|Sodium 643.8mg||22 %|
|Potassium 557.2mg||15 %|
|Total Carbohydrate 65.8g||19 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 61.3g|
|Protein 23g||33 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 554
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