TANGERINE CHICKEN

Tangerine Chicken image

Categories Chicken

Number Of Ingredients 14

1 pound Skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick strips
1 tablespoon soy sauce
2 tablespoon cream Sherry or apple cider vinegar
1 tablespoon grated tangerine peel
1/2 cup fresh tangerine juice or orange juice
2 tablespoon rice vinegar
2 teaspoons cornstarch
2 tablespoons peanut oil
3 cloves garlic cloves, minced
2 teaspoons minced peeled fresh ginger
1/8 teaspoon cayenne pepper
1 red bell pepper, cut into matchstick-size strips
15 snow peas, trimmed
1 green onion, chopped

Steps:

Mix first 4 ingredients in large bowl. Cover and chill 30 minutes.
Whisk juice, vinegar, and cornstarch in medium bowl to blend. Set aside.
Heat oil in heavy large skillet over medium-high heat. Add garlic, ginger, and cayenne; sauté 15 seconds. Add chicken mixture; stir-fry until just cooked through, about 4 minutes. Transfer chicken to plate. Add bell pepper, peas, and onion to same skillet. Stir-fry until vegetables are crisp-tender, about 2 minutes. Return chicken to skillet. Stir juice mixture to recombine and add to skillet. Simmer until sauce thickens, stirring constantly, about 1 minute. Season with salt and pepper.