INGREDIENTS
1 6 ounce package frozen pea pods
1 pound boneless, skinless chicken breasts
1/4 cup orange juice
2 tablespoons water
2 tablespoons soy sauce
2 teaspoons arrowroot
1 tablespoon extra virgin olive oil
DIRECTIONS
- Let pea pods stand at room temperature to partially thaw. Meanwhile, cut chicken into 1-inch pieces. In a small bowl stir together the orange juice, water, soy sauce, and arrowroot.
- Preheat a wok or large skillet over high heat. Add cooking olive oil. Stir-fry chicken, half at a time, for 2 to 3 minutes or until no pink remains. Add more olive oil as necessary. Return all chicken to wok. Push chicken to the sides of the wok. Stir orange juice mixture and add to center of wok. Cook and stir until orange juice mixture is thickened and bubbly.
- Add partially frozen pea pods to wok and stir in chicken until all is coated with sauce. Cover and simmer the mixture for 1 minute. Serve with brown rice.