Chicken and Red Pepper Stir Fry

Chicken and Red Pepper Stir Fry

wtorek, 28 stycznia 2014

Chicken and Red Pepper Stir Fry

Time: 22 mins

Ingredients

• 2 boneless skinless chicken breasts
• 1 sweet red pepper
• 1 orange
• 2 tablespoons chicken stock or 2 tablespoons water
• 1 tablespoon soy sauce
• 1 teaspoon granulated sugar
• 1 teaspoon cornstarch
• 1/2 teaspoon sesame oil
• red pepper flakes or cayenne
• 1 dash hot pepper sauce
• 2 tablespoons olive oil
• 2 teaspoons minced gingerroot
• 1 garlic clove, minced

Directions

• 1 Cut chicken into thin 2 inch (5 cm) long strips; set aside; cut red pepper into strips; set aside; using vegetable peeler remove thin orange rind and cut into julienne strips; set aside.
• 2 Squeeze orange and reserve 1/4 cup (50 ml) juice in small bowl; stir in chicken stock, soy sauce, sugar, cornstarch, sesame oil, pepper flakes and hot pepper sauce; set aside.
• 3 In wok or large skillet, heat 1 tbsp oil over high heat; stir fry chicken until no longer pink inside, 3 or 4 minutes; remove
• 4 chicken and set aside; heat remaining oil in the wok or pan; stir fry gingerroot and garlic for 10 seconds; add orange rind and red pepper, stir fry for 1 minute or until tender crisp; stir in soy sauce mixture; cook, stirring, until thickened.
• 5 Return chicken to wok and stir until heated through.