Sauce Blasted Chicken or Beef

Vegetables:
1 medium red pepper, cut into 1 inch pieces
6 green onions, cut into 1 inch pieces
5 hot dried chilis

Meat:
1 lb Chicken breasts cut into 1/4 inch strips
or 1 lb flank steak cut into 1/4 inch strips
1 tbs light soy sauce
2 tsp dry sherry
2 tsp tapioca starch

Seasonings:
3 cloves garlic, minced
1 tbs ginger, minced
1 tbs orange or tangerine peel, grated or minced

Sauce:
1 tbs light soy sauce
6 tbs dry sherry
1 ½ tbs sesame oil
1 tbs hosin sauce
1 tbs rice wine or white vinegar
2 tbs tomato sauce or 1 tbs sweet chili sauce with garlic or Ketchup
½ tsp Chinese chili sauce (hot)
1 tsp tapioca starch

3 tbs cilantro, finely chopped
1 green onion, finely chopped
2 tbs peanut oil

Combine chicken, dry sherry, soy sauce, and tapioca starch and set aside 15 min. Combine all sauce ingredients. Add 1 tbs oil to hot wok. Add hot chilis and stir-fry until they turn black. Add red pepper and stir-fry until almost done. Add green onion and continue stir-frying until done. Remove from wok and keep warm. Add 1 tbs oil to wok. Add chicken so it forms a single layer at bottom of wok. Let cook 1 min, then turn over and cook another min. Add garlic, ginger and tangerine. Continue stir-frying until done. Return peppers and green onions. Add sauce and continue stir-frying until sauce is somewhat thick. Remove from heat. Garnish with green onion and cilantro.

Serves 4