Sugar Snap, Orange, and Teriyaki Stir-Fry

Image by Brian Woodcock

A homemade chicken teriyaki stir-fry gets a burst of juicy sweetness thanks to orange slices.

4  servings


1/2 (8.8-oz.) package rice stick noodles

1 1/4 lb. sliced boneless, skinless chicken breast

3 tbsp. cornstarch

2 tbsp. canolaoil

1/2 sliced red onion

2  chopped garlic cloves

2 c. sugar snap peas

1/2 c. teriyaki sauce

2 tbsp. rice wine vinegar

1 tbsp. sesame oil

1 tbsp. Toasted sesame seeds

2  peeled and sliced small oranges

Fresh cilantro leaves and sliced red chiles, for garish


  1. Prepare rice stick noodles according to package directions.
  2. Meanwhile, toss together chicken breast and cornstarch. Cook in canola oil in a large skillet over high heat, 2 to 4 minutes. Add red onion and garlic and cook until chicken is cooked through, 1 to 2 minutes. Add sugar snap peas and cook until bright green, 1 to 2 minutes. Stir in teriyaki sauce, rice wine vinegar, sesame oil, and toasted sesame seeds. Serve over rice noodles topped with oranges. Garnish with fresh cilantro leaves and sliced red chiles