Enjoy dinner in less than 30 minutes by doing most of your preparation for this stir-fry the night before.
Mix soy sauce, chile, garlic, fresh ginger, orange peel, ground ginger and in glass bowl. Add chicken; toss to coat well. Cover. Refrigerate 1 hour or longer for extra flavor
Heat sesame oil in wok or large skillet on high heat. Add onion; stir fry 1 minute. Add chicken and marinade; stir fry until chicken begins to brown. Add carrot and broccoli. Reduce heat to medium-high. Cover. Cook 3 to 4 minutes or until carrots are tender. Add snow peas and peaches with juices; stir fry 2 to 3 minutes
Stir 3 to 4 tablespoons of the pan liquid into flour, mixing until completely smooth. Add flour mixture to pan, moving vegetables to side with a spatula. Cook and stir sauce until thickened. Add green onions, fresh cilantro and cilantro leaves; stir fry 30 seconds. Sprinkle with sesame seeds just before serving
Test Kitchen Tip: To prepare recipe ahead, peel and slice veggies and wrap them tightly in plastic. Marinate the chicken. Store veggies and chicken in the refrigerator.
This recipe was adapted from Cat Cora's cookbook, Cooking from the Hip.