𝗢𝗥𝗔𝗡𝗚𝗘 𝗖𝗛𝗜𝗖𝗞𝗘𝗡 𝗦𝗧𝗜𝗥–𝗙𝗥𝗬

1 pound Velvet Chicken

3/4 cups freshly squeezed orange juice (Juice from approximately 2 Large oranges)

3 TBSP Soy sauce

1 TBSP cornstarch

2 tsp grated orange peel (I like to use a microplane)

2 TSBP oil

1/2 medium red onion thinly sliced

1 pinch of dried crushed red pepper flakes (optional)

1/2 red pepper thinly sliced

8 oz. snow peas (string from top to bottom)

2 scallions cut into shiflets (cut diagonally into little circles)

1 clove of garlic crushed or minced

Whisk the juice, soy sauce and cornstarch together in a medium bowl.  Stir in the orange peel.