Szechuan Orange Ginger Chicken
|Chicken breasts||1 Pound, skinned and boned (4 In Number, Around 500 Grams Boneless)|
|Sweet green pepper||1|
|Sweet red pepper||1|
|Bottled chili paste||1 Teaspoon|
|Granulated sugar||1 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Minced garlic||1 Teaspoon|
|Minced fresh ginger root||1 Tablespoon|
Cut chicken into 1-in/2.5 cm squares; set aside.
Halve green and red peppers and remove ribs and seeds; cut into 1-in/2.5 cm squares.
Using vegetable peeler, remove rind from orange (orange part only, no white).
Cut rind into thin julienne strips about 1 1/2 in/4 cm long; set aside.
Squeeze orange and reserve 1/4 cup/50 ml juice.
In small bowl, combine reserved orange juice, chili paste, sherry, sugar and cornstarch; stir until smooth.
In wok, heat oil over high heat; add chicken and stir-fry for 2 minutes or until no longer pink.
Add orange rind, garlic and gingerroot; stir-fry for 10 seconds.
Add peppers and stir-fry for 1 minute.
Add chili paste mixture and bring to boil.
Return chicken to wok and stir until heated through.