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Szechuan Orange Chicken

chicken - breast, stirfry - chicken

4 chicken breasts
1 sweet green and red pepper
1 orange
3 tablespoons soy sauce
2 tablespoons dry sherry
1 teaspoon chili paste
1 teaspoon granulated sugar
1 teaspoon cornstarch
1/4 cup (approx) vegetable or peanut oil
1 teaspoon minced garlic
1 tablespoon minced fresh gingerroot

Remove chicken from bone and cut meat into 1-inch squares. Cut green and red peppers into 1-inch squares. Using vegetable peeler, remove rind from orange (orange part only). Cut rind into thin julienne strips about 1-1/2 inches long; set aside. Squeeze orange and reserve 1/4 cup juice. In small bowl, combine reserved orange juice, soy sauce, sherry, chili paste, sugar and cornstarch, stir until smooth. Set aside. (Dish can be prepared in advance to this point.) In wok, heat oil over high heat when hot, add chicken and stir-fry for 2 minutes or until no longer pink. Remove chicken. If necessary, add more oil to wok (you will need about 2 tablespoon). Add orange rind, garlic and gingerroot; stir-fry for 10 seconds. Add peppers and stir-fry for 1 minute. Add soy sauce mixture and bring to boil. Return chicken to wok and stir until heated through.

Contributor: Canadian Living's Light & Easy Cooking - June, 1986

Yield: 4 main-course s

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