Spicy Orange Chicken

 

2

teaspoons grated orange peel

2/3

cup freshly squeezed orange juice

1/2

cup dry sherry

2

tablespoons hoisin sauce

2

tablespoons toasted sesame oil

4

teaspoons Asian chili sauce

2

tablespoons canola oil

2

to 3 lb boneless skinless chicken breasts or tenders, cut into thin strips

1

cup sliced red bell pepper

1

cup fresh sugar snap peas

2

teaspoons cornstarch

2

teaspoons water

• 1 In small bowl, mix orange peel, orange juice, sherry, hoisin sauce, sesame oil and chili sauce. Pour half of sauce into small freezer container; seal tightly. Place chicken in large freezer plastic bag; add remaining half of sauce (marinade); seal bag. Refrigerate container of sauce and bag of chicken 8 hours or overnight, or freeze up to 2 months.
• 2 If sauce and chicken are frozen, place in refrigerator to thaw overnight.
• 3 Remove chicken from marinade; discard marinade. In wok or 12-inch skillet, heat canola oil over medium-high heat. Add chicken to wok; stir-fry until no longer pink in center.
• 4 Remove chicken from wok. Add bell peppers and peas; cook 1 to 2 minutes. Return chicken to wok; add thawed sauce. In small bowl, mix cornstarch and water until smooth; add to sauce. Cook until sauce is thickened.