Ingredients:
1 1/2 lbs chicken breasts, cut into cubes
1 green peppers
1 red peppers
1 oranges
3/4 cup orange juice ( from the orange, but add more if you don’t get 3/4 c.)
3 teaspoons Thai sweet chili sauce ( or bottled chili paste)
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
Directions:
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.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.