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Chicken and Red Pepper Stir-Fry




Source of Recipe


Canadian Living


List of Ingredients





2 boned and skinned chicken breasts -- cut in thin strips
1 red bell pepper -- cut in thin strips
1 orange -- see directions
2 tablespoons chicken broth
1 tablespoon soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
1/2 teaspoon sesame oil
dash red pepper
2 tablespoons corn oil
2 teaspoons fresh ginger root -- minced
1 clove garlic -- minced

Cut chicken into thin 2-inch long strips, set aside. Cut read pepper into similar strips and set aside. Squeeze orange and reserve 1/4 cup juice in a small bowl. Stir in chicken broth, soy sauce, sugar, conrstarch, sesame oil and red pepper. Set aside. In wok or large skillet, heat 1 tablespoon corn oil over high heat. Stir fry chicken for 3 to 4 minutes or until no longer pink inside. Remove chicken and set aside. Heat remaining oil, stir-fry ginger root and garlic for 10 seconds. Add orange rind and red pepper; stir-fry for 1 minute or until red pepper is tender-crisp. Stir in soy sauce mixture; cook, stirring until thickened. Return chicken to wok or skillet and stir until heated through. Makes 2 servings.



Recipe