Orange Chicken 1

Ingredients

1 1/4 lb skinned and boned chicken, 1 1/2-in, ch 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 1 zest of 1/2 small orange, cut into, 2 x 1/8-inch stri 1 and blanched (use lemon zest) 1 garlic clove, minced 1 tbsp each reduced-sodium soy sauce and w, ater 1 tsp each cornstarch, sugar, and rice vi, negar 4 trimmed scallions, 4 inches long fo, r garnish

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Preparation
 
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.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]

Posted by Fred Peters.

 

 
Servings: 4

 

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