In a small bowl, whisk together for the marinade.
To coat the chicken, dip each piece into the eggs and then into the corn startch and set aside on a pan.
In a skillet, Stir fry chicken with 3 tablespoons of sesame or canola oil until golden brown. Add orange sauce marinade and snap peas.
Cook for 4 minutes until the sauce is thick and the peas are cooked through.
Add rice to bowls and top with orange chicken and snap peas.
Top with sesame seeds and pepper flakes. Serve immediately.
Serving: 4g | Calories: 716kcal | Carbohydrates: 97.7g | Protein: 46.9g | Fat: 13.1g | Saturated Fat: 1.7g | Cholesterol: 109mg | Sodium: 556mg | Fiber: 4.5g | Sugar: 9.4g