Ingredients
4
4 servings
- •3 cloves garlic, finely chopped
- •1 tablespoon finely chopped fresh ginger root
- •1 teaspoon chile paste
- •0.5 cup orange juice
- •1 tablespoon sherry
- •2 tablespoons soy sauce
- •2 teaspoons cider vinegar
- •1 teaspoon white sugar
- •2 teaspoons cornstarch
- •2 tablespoons cold water
- •2 tablespoons peanut oil, divided
- •4 skinless, boneless chicken breast halves - cut into strips
- •6 green onions, chopped into 1 inch pieces
- •2 green bell peppers, cut into 1 inch pieces
- •1 small onion, diced
- •1 tablespoon grated orange zest
- •0.33333298563957 cup finely chopped peanuts
Instructions
- In a small bowl combine the garlic, ginger and chile paste. Mix together and set aside. In a second bowl mix together the orange juice, sherry, soy sauce and vinegar and sugar. In a third bowl combine the cornstarch with the water and mix until dissolved.
- Heat 1 tablespoon oil in a large skillet over medium high heat. Saute chicken for about 3 minutes, until browned. Remove from skillet and set aside.
- Heat 1 teaspoon oil in skillet and saute green onion, bell pepper and onion for about 3 minutes. Stir in garlic/ginger mixture and saute for 1 minute, stirring constantly. Add chicken and orange juice mixture and cook, stirring, for 2 minutes. Finally, stir in orange zest and cornstarch mixture. Heat through, stirring slowly, until sauce is clear and thick. Sprinkle with peanuts and serve.
Nutritional Facts
Per 4 servings
- Calories: 331
- Carbohydrate: 19g
- Fat: 15g
- Fiber: 3g
- Protein: 32g
- Sugar: 8g
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