Best Sugar Snap, Orange, And Teriyaki Stir
Brian Woodcock
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1 1/4 lb. sliced boneless, skinless chicken
3 tbsp. cornstarch
1/2 c. teriyaki sauce
1 tbsp. sesame oil
2 peeled and sliced small oranges
Fresh cilantro leaves and sliced red chiles, for garish
Directions
Prepare rice stick noodles in line with package directions.
Meanwhile, toss together chicken white meat and cornstarch. Cook in canola oil inside a large skillet over high heat, 3 to 5 minutes. Add red onion and garlic and cook until chicken is cooked through, one or two minutes. Add sugar snap peas and cook until bright green, one or two minutes. Stir in teriyaki sauce, rice wine vinegar, sesame oil, and toasted sesame seeds. Serve over rice noodles topped with oranges. Garnish with fresh cilantro leaves and sliced red chiles.
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