Ingredients

• 1 navel orange, zest and juice
• 1 garlic clove, minced
• 1/2 tsp grated fresh ginger
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp cornstarch
• 1 tbsp vegetable oil
• 2 boneless skinless chicken breasts, cut into 1” cubes
• 1 red bell pepper, thinly sliced
• 2 cups snap peas
• 1/2 tsp sesame seeds
• 1 green onion, chopped
• Salt and pepper to taste

Preparation

In a small bowl, combine the orange juice, orange zest, garlic, ginger, soy sauce, honey, and cornstarch. Whisk well.
Heat the oil in a large wok or skillet over medium-high heat. Add the chicken and cook, stirring often, until it is browned on all side, about 6 to 8 minutes. Add bell pepper and cook for another 2 minutes. Add orange sauce and snap peas and cook for an additional 3 to 4 minutes until the sauce is thickened and the peas are tender crisp.
Serve immediately over cooked rice or noodles and garnish with sesame seeds and sliced green onion. This dish can be stored in the refrigerator for up to 3 days.