Orange Chicken
1 1/4 lb Skinned and boned chicken,11/2 inch pieces
6 Tbsp Dry sherry, divided
1/4 tsp Salt
4 tsp Peanut oil
1/2 cup Julienne-cut red bell pepper
1/4 cup Diagonally sliced scallions
Zest of 1/2 small orange, cut into 2 x 1/8-inch strips and blanched (can use lemon zest)
1 Garlic clove, minced
1 Tbps reduced-sodium soy sauce
1 Tbps water
1 tsp cornstarch
1 tsp sugar
1 tsp 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. To 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.
Submitted by Lynn O.
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