Recipes from China :: Chinese Main Dish Poultry
Posted by WingsFan91 at recipegoldmine.com 9/5/2001 8:14 am
1 1/4 lbs. skinned and boned chicken, 1 1/2-in. pieces
6 Tbsp. dry sherry, divided
1/4 tsp. salt
4 tsp. 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-in. strips
and blanched (use lemon zest)
1 garlic clove, minced
1 Tbsp. each reduced-sodium soy sauce and water
1 tsp. each cornstarch, sugar, and rice vinegar
4 trimmed scallions, 4 in. long for garnish
In glass or stainless steel bowl combine chicken, 3 Tbsp. of the sherry, and the salt and let stand at room temperature for 1/2 an hour.
In 9-in. skillet or a wok, heat oil over med.-high heat; add bell pepper, scallions, orange zest and garlic and cook, stirring quickly and frequently, until vegetables are tender-crisp, about 3 mins.
Drain chicken, reserving marinade. Add chicken to skillet (or wok), increase heat, and stir-fry until chicken is browned, about 5 mins. Add reserved marinade, add remaining 3 Tbsp. sherry, and the soy sauce, water, cornstarch, sugar, and vinegar and stir to dissolve cornstarch. Pour over chicken mixture and cook, stirring constantly, until mixture thickens.
Serve garnished with scallions.
