Spicy Orange Stir Fry

1½ C jasmine rice or long-grain white rice -- 10 to 11 oz.




¾ C orange juice



3 tbsp. soy sauce



1 tbsp. cornstarch



2 tsp. orange peel -- finely grated



2 tbsp. vegetable oil



1 small red onion -- halved, thinly sliced



1 pinch dried crushed red pepper



1½ lbs. chicken cutlets -- cut crosswise into ½-inch-wide strips



8 oz. stringless sugar snap peas



Cook rice according to package directions. Cover to keep warm; set aside.



Meanwhile, whisk juice, soy sauce, and cornstarch in medium bowl until cornstarch dissolves. Mix in orange peel.



Heat oil in large wok or nonstick skillet over high heat. Add onion and crushed red pepper. Stir-fry 30 seconds. Sprinkle chicken with salt and pepper. Add to wok and stir-fry until onion is crisp-tender and chicken is just cooked through, about 4 minutes. Add sugar snap peas and juice mixture. Toss until sauce thickens and comes to boil and peas are crisp-tender, about 2 minutes. Season with salt and pepper. Serve with rice.