1/3 cup fresh orange juice
2 tablespoons dry sherry
1 tablespoon plum sauce
1 tablespoon honey
1/4 teaspoon dried red pepper flakes
3/4 pound boneless, skinless chicken meat, cut into 3/4-inch cubes
1-1/2 tablespoons vegetable oil
Peel from 1 Sunkist orange, cut into thin strips
1/2 each red and green bell pepper, cut into 1/2-inch squares
2 teaspoons cornstarch dissolved in 1 tablespoon water
Photo by Olga Litvin.
Combine marinade ingredients in a bowl. Add chicken; stir to coat. Let stand for 5 - 10 minutes. Combine sauce ingredients in a small bowl; mix well.
Place a wok or stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add chicken and half the Sunkist orange peel; stir-fry until chicken is no longer pink in center, about 3 minutes. Add bell pepper and sauce; bring to a boil. Add cornstarch solution; cook, stirring, until sauce thickens. Add remaining Sunkist orange peel; stir to coat. Serve over rice or noodles.
Makes 4 servings.
Serving Bel Air, Benedict Canyon, Beverly Hills. Brentwood, Laurel Canyon, Los Feliz, Malibu, Pacific Palisades, Melrose, Santa Monica, Sherman Oaks, Studio City, Topanga, Canyon, Westwood & Hollywood Hills.