Spicy Orange Chicken

Ingredients

• 0.3 cup brown sugar 
• 1 bunch cilantro leaves for garnish
• 2 tablespoons fish sauce 
• 1 tablespoon ginger root fresh grated
• 4 cloves garlic minced
• 1 bunch green onions separated sliced
• 1  jalapeno fresh sliced into rings
• 1 cup orange juice 
• 2 tablespoons orange zest grated
• 1  bell pepper red cut into 2 inch pieces
• 1 teaspoon pepper flakes red crushed
• 0.3 cup rice vinegar 
• 2 pounds chicken thighs boneless skinless cut into chunks
• 1 tablespoon soya sauce 
• 0.5 cup sugar snap peas 

Equipment

• bowl
• frying pan
• whisk
• plastic wrap
• colander

Directions

1. Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
2. Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
3. Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
4. Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
5. Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
6. Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
7. Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
8. Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
9. Stir in green portions of green onions; cook and stir 1 minute.
10. Remove from heat.
11. Garnish with cilantro and serve.