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Good Fortune Orange Chicken

Source of Recipe

"Martin Yan's Chinatown Cooking"


List of Ingredients

Marinade:
2 teaspoons light soy sauce
1 teaspoon dark soy sauce
1-1/2 teaspoons cornstarch

Sauce:
1/3 cup fresh orange juice
2 tablespoons dry sherry (not cooking sherry!)
1 tablespoon plum sauce (Asian section of market)
1 tablespoon honey
1/4 teaspoon dried red pepper flakes

Stir-fry:
3/4 pound boneless, skinless chicken meat, cut into 3/4-inch cubes
1-1/2 tablespoons vegetable oil
Peel from 1 orange, cut into thin strips (Wash orange well first)
1/2 each red and green bell pepper, cut into 1/2-inch squares
2 teaspoons cornstarch dissolved in 1 tablespoon water


Recipe

Combine marinade ingredients in a bowl. Add chicken; stir to coat. Let stand for 5 to 10 minutes.

Combine sauce ingredients in a small bowl; mix well.

Place a wok or stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add chicken and half the orange peel; stir-fry until chicken is no longer pink in center, about 3 minutes.

Add bell pepper and sauce; bring to a boil. Add cornstarch solution; cook, stirring, until sauce thickens. Add remaining orange peel; stir to coat.

Serve over rice or noodles.

Makes 4 servings.

My notes: Sprinkle with toasted slivered almonds, crushed peanuts, walnuts or sesame seeds before serving.