Spicy Orange Chicken

1 cup orange juice

⅓ cup brown sugar

⅓ cup rice vinegar

2 tablespoons fish sauce

1 tablespoon soy sauce

1 tablespoon fresh ginger root, grated

1 teaspoon crushed red pepper flakes

2 pounds skinless, boneless chicken thighs, cut into chunks

1 bunch green onions, sliced, white parts and tops separated

1 fresh jalapeno pepper, sliced into rings

1 red bell pepper, cut into 2 inch pieces

½ cup sugar snap peas

4 cloves garlic, minced

2 tablespoons grated orange zest

1 bunch cilantro leaves, for garnish

Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.

Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.

Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.

Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.

Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.

Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.

Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.

Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.

Stir in green portions of green onions; cook and stir 1 minute.

Remove from heat. Garnish with cilantro and serve.