In a one gallon zip lock bag add chicken, orange juice, soy sauce, garlic, ginger, orange zest, cornstarch and red pepper flakes. Mix together well and let marinate in the refrigerator for 30 minutes.
Cook rice according to package directions.
In a wok or large skillet heat 1TBS coconut oil to high heat and saute snap peas for 3-5 minutes or until tender. Remove and set aside
Heat 1 TBS of coconut oil, add entire mixture in the zip lock bag and cook until chicken is cooked through, reduce heat and let sauce thicken.
For serving, top with sliced green onions.
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