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1.
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Preheat oven to 450 degrees F. Combine panko and flour together in a pie dish or bowl.
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Whisk together milk and eggs in another bowl.
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Spray a wire rack with non-stick cooking spray and place the rack into a baking sheet.
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Dip chicken pieces into milk and egg mixture and then into the flour and bread crumb mixture.
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Place chicken onto the wire rack.
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Once all your chicken pieces are breaded, spray them with more cooking spray and bake in the oven for approximately 10 minutes.
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Gently turn the chicken over, spray with more spray and cook for another 5 minutes.
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Set cooked chicken aside.
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2.
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For the sauce: Heat vegetable oil in a medium saucepan over medium heat.
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Add garlic and green onion.
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Cook for 1 minute.
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Add tomato sauce, water, sugar, chili garlic sauce, and soy sauce.
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Bring to a boil.
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Simmer sauce for 5-6 minutes or until sauce thickens.
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3.
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Heat a large pan or wok on medium high heat, add chicken and orange peel.
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Heat for 30 seconds, stirring gently.
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Add the sugar snap peas and the sauce to the pan.
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Gently toss chicken (you dont want to knock off the breading) in the sauce and cook for 2 minutes.
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Serve with rice or additional veggies!
