Orange Chicken
| Yield: | 4 Servings |
| Categories: | Chinese, Chicken |
| 1 1/4 | lb | Skinned and boned chicken, 1 1/2-inch pieces |
| 6 | tb | Dry sherry, divided |
| 1/4 | ts | Salt |
| 4 | ts | Peanut oil |
| 1/2 | c | Julienne-cut red bell pepper |
| 1/4 | c | Diagonally sliced scallions |
| Zest of 1/2 small orange, cut into 2 x 1/8-inch strips | ||
| And blanched (use lemon zest) | ||
| 1 | Garlic clove, minced | |
| 1 | tb | Each reduced-sodium soy sauce and water |
| 1 | ts | Each cornstarch, sugar, and rice vinegar |
| 4 | Trimmed scallions, 4 inches long for garnish |
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