Tag Archives: Chicken

1 red pepper, cut into 1 ½ inch pieces
6 water chestnuts, peeled and sliced
2 tbs peanut oil
1 lb chicken breasts cut into ¾ inch pieces
1 tbs light soy sauce
2 tsp dry sherry
2 tsp tapioca starch
3 cloves garlic, minced
1 tbs minced ginger

Sauce:
1 ½ tbs grated or minced orange or tangerine peel
¾ cup chicken stock
1 tbs light soy sauce
3 tbs dry sherry
1 ½ tbs sesame oil
1 tsp sugar
½ tsp Chinese chili sauce (hot)
¼ tsp Sichuan peppercorns
1 tbs tapioca starch

Garnish: 3 tbs Cilantro, finely chopped
1 green onion, finely chopped

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 red pepper and stir-fry until almost done. Add water chestnuts 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 in bottom of wok. Let cook 1 min, then turn over and cook another min. Add garlic and ginger. Continue stir-frying until done. Return peppers and water chestnuts. Add sauce and continue stir-frying until sauce is somewhat thick. Remove from heat. Garnish with green onion and cilantro.

Serves 4