In a small bowl combine orange juice, orange zest, garlic, ginger, soy sauce, honey, and cornstarch. Whisk well. In a large wok or skillet, heat oil over medium-high heat. Add chicken and cook, stirring often, for between 4-6 minutes or until it’s no longer pink. Add bell pepper and cook for another 2 minutes. Add orange sauce and snap peas and cook for an additional 3-4 minutes until the sauce is thickened and the peas are tender-crisp. Serve over cooked rice or quinoa. Garnish with sesame seeds and sliced green onion.
In a small bowl, whisk broth, soy sauce, brown sugar, and cornstarch. In a large wok or skillet, heat oil over medium-high heat. Add steak and cook, tossing often, until it is no longer pink. Remove steak from the pan and set aside. To the same pan, add onion and sauté for 2-3 minutes. Add garlic and ginger and sauté for another 30 seconds. Add sauce and broccoli. Cover and cook until broccoli is bright green and tender crisp. Add beef back into the pan: Stir well and cook for another 2 minutes. Serve over rice or noodles.
Easy Fried Rice
1 tbsp vegetable oil
1 yellow onion, finely diced
1 cup mushrooms, thinly sliced
1 cup frozen peas and carrots
1 clove garlic, minced
2 eggs, beaten
3 cups cooked rice, leftover rice is best
2 tbsp Kikkoman Soy Sauce
1 tsp Kikkoman Sriracha Hot Chili Sauce (optional)
In a large wok or skillet, heat oil over high heat. Add onion and mushrooms cook, stirring frequently, for 3-4minutes. Add garlic and cook for another 30 seconds. Add peas and carrots and cook for 2 or 3 minutes until they begin to soften. Push veggies over to one side of the pan and on the other side of the pan add beaten eggs. Stir eggs constantly until they’re cooked through. Combine the veggies and eggs and stir in cooked rice. Add soy sauce and sriracha sauce. Garnish with sliced green onions.