INGREDIENTS
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1½ cups jasmine rice or long-grain white rice (10 to 11 ounces)
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¾ cup orange juice
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3 tablespoons soy sauce
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1 tablespoon cornstarch
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2 teaspoons finely grated orange peel
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2 tablespoons vegetable oil
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1 small red onion, halved, thinly sliced
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Large pinch of dried crushed red pepper
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1½ pounds chicken cutlets, cut crosswise into ½-inch-wide strips
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1 8-ounce package stringless sugar snap peas