Orange Chicken #1

---------- Recipe via Meal-Master (tm) v8.02

Title: ORANGE CHICKEN #1
Categories: Chinese, Chicken
Yield: 4 servings

1 1/4 lb Skinned and boned chicken, 1
-1/2-inch pieces
6 tb Dry sherry, divided
1/4 ts Salt
4 ts Peanut oil
1/2 c Julienne-cut red bell pepper
1/4 c Diagonally sliced scallions
Zest of 1/2 small orange,
-cut into 2 x 1/8-inch
-strips
And blanched (use lemon
-zest)
1 Garlic clove, minced
1 tb Each reduced-sodium soy
-sauce and water
1 ts Each cornstarch, sugar, and
-rice vinegar
4 Trimmed scallions, 4 inches
-long for garnish

In glass or stainless-steel bowl combine chicken, 3
tablespoons of the sherry, and the salt and let stand
at room temperature for 30 minutes. In 9-inch skillet
or a wok, heat oil over medium-high heat; add bell
pepper, scallions, orange zest and garlic and cook,
stirring quickly and frequently, until vegetables are
tender-crisp, about 3 minutes. Drain chicken,
reserving marinade. Add chicken to skillet (or wok),
increase heat, and stir-fry until chicken is browned,
about 5 minutes. Te reserved marinade add remaining 3
tablespoons sherry, and the soy sauce, water,
cornstarch, sugar, and vinegar and stir to dissolve
cornstarch. Pour over chicken mixture and cook,
stirring constantly, until mixture thickens. Serve
garnished with scallions.

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Posted by Fred Peters.

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