Spicy Orange Chicken Stir-Fry

Ingredients:
-1 1/2 cups Jasmine rice or long-grain white rice
-3/4 cup orange juice
-3 tablespoons soy sauce
-1 tablespoon cornstarch
-2 teaspoons finely grated orange peel
-2 tablespoons vegetable oil
-1 small red onion, halved, thinly sliced
-Large pinch of dried, crushed red pepper
-1 1/2 pounds of chicken cutlets, cut crosswise into 1/2-inch wide strips
-1 8-ounce package stringless sugar snap peas

Cooking Instructions:
- Cook rice according to package directions.
Cover to keep warm; set aside.
- Whisk juice, soy sauce, and cornstarch in mesium 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 are crisp-tender, about 2 minutes.
Season with salt and pepper. Serve with rice.

Makes 6 servings.