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Categories:
chicken breasts sweet red pepper orange chicken soy sauce sugar cornstarch sesame oil red pepper pepper sauce olive oil gingerroot garlic
Viewed: 46 - Published at: 2 years agoIngredients
- 2 boneless skinless chicken breasts
- 1 sweet red pepper
- 1 orange
- 2 tablespoons chicken stock or 2 tablespoons water
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- red pepper flakes or cayenne
- 1 dash hot pepper sauce
- 2 tablespoons olive oil
- 2 teaspoons minced gingerroot
- 1 garlic clove, minced
Method
- Cut chicken into thin 2 inch (5 cm) long strips; set aside; cut red pepper into strips; set aside; using vegetable peeler remove thin orange rind and cut into julienne strips; set aside.
- Squeeze orange and reserve 1/4 cup (50 ml) juice in small bowl; stir in chicken stock, soy sauce, sugar, cornstarch, sesame oil, pepper flakes and hot pepper sauce; set aside.
- In wok or large skillet, heat 1 tbsp oil over high heat; stir fry chicken until no longer pink inside, 3 or 4 minutes; remove
- chicken and set aside; heat remaining oil in the wok or pan; stir fry gingerroot and garlic for 10 seconds; add orange rind and red pepper, stir fry for 1 minute or until tender crisp; stir in soy sauce mixture; cook, stirring, until thickened.
- Return chicken to wok and stir until heated through.