Serves: 4
1 tsp minced garlic
1 lb boneless skinless chicken breasts
1 tbsp fresh minced ginger
1 sweet green and red pepper
2 tbsp vegetable oil
1 orange
1 tsp granulated sugar and cornstarch
2 tbsp dry sherry
1 tsp bottled chili paste
1. Cut chicken into 1-inch cubes, set aside. Cut peppers into 1-inch squares. Using vegetable peeler, remove rind from orange. Cut rind into thin julienne strips about 1 1/2 inches long, set aside. Squeeze orange and reserve 1/4 cup juice.
2. In small bowl, combine reserved orange juice, sherry, chili paste, sugar and cornstarch until smooth.
3. In wok or skillet, heat oil over high heat, stir chicken for 3
minutes or until no longer pink inside.
4. Add orange rind, ginger and garlic, stir-fry for 10 seconds, add peppers, stir for 1 minutes. Add chili paste mixture and bring to boil.
5. Return chicken to wok, stir until heated through. Serve immediately.
Source: Vernalalisa's Party Menus
