Ingredients
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
Preparation
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.
If sauce and chicken are frozen, place in refrigerator to thaw overnight.
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.
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.
