Ingredients
-
1 1/2 lbs chicken breasts, cut into cubes
-
1 green pepper
-
1 red pepper
-
1 orange
-
3/4 cup orange juice (from the orange, but add more if you don't get 3/4 c.)
-
1/4 cup sherry wine (you can substitute white wine, but add more sugar)
-
1 tablespoon sugar
-
1 tablespoon cornstarch
-
vegetable oil
-
3 cloves crushed garlic
-
1 1/2 tablespoons minced fresh ginger
-
3 teaspoons Thai sweet chili sauce (or bottled chili paste)
Instructions
- Halve the peppers, remove the ribs and seeds, and cut into strips.
- Using vegetable peeler, remove the rind (orange part only) from the orange.
- Cut the rind into very thin julienne strips about 3 inches long.
- Squeeze the orange.
- Add more frozen juice if necessary to make 3/4 cup.
- In a bowl, combine orange juice, chili sauce, sherry, sugar, and cornstarch.Stir until smooth
- In wok, heat oil over high heat and stir-fry chicken until browned and cooked through.
- Remove chicken.
- Add orange rind, garlic and ginger and stir-fry until aromatic.
- Add peppers and stir fry for 2 minutes.
- Add the chili sauce mixture and return the chicken to the wok.
- Cook until the sauce is thickened.