SPICY ORANGE CHICKEN

Spicy Orange Chicken image

Marinate chicken overnight and stir fry with red bell peppers and sugar snap peas for an easy chicken stir-fry.

Provided by By Cheri Liefeld

Categories Entree

Time 8h30m

Yield 4

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : ServingSize 1 Serving

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