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Orange Chicken




Source of Recipe


Internet


List of Ingredients




1 lb. skinless, boneless chicken breasts
1 medium sweet green pepper
1 medium sweet red pepper
1 orange
1 tbsp. Thai chili sauce
1 tsp. chili bean paste
2 tbsp. sherry
1 tsp. sugar
1 tsp. cornstarch
2 tbsp. vegetable oil
2 cloves garlic, minced
1 tbsp. ginger, minced


Recipe



Cut chicken into bite-size pieces; set aside. Julienne the red and green peppers; set aside. Zest the orange and squeeze the juice. In a bowl, combine the orange juice, chili sauce, chili paste, sherry, sugar and cornstarch; mix until well blended.

Heat oil in work over high heat. Add half the chicken and stir-fry until no longer pink; remove and set aside. Stir-fry the rest of the chicken; remove and set aside. Stir-fry orange zest, garlic and gingerroot for a few seconds; add peppers and stire-fry for one minute. Add chili mixture and bring to boil. Return chicken to wok, mix and stir until heated through. Yields enough for four.