How to make it

  • Cut chicken into one inch cubes and set aside.
  • Peel orange rind with a vegetable peeler, no white , and cute into thin strips.
  • Squeeze orange juice from orange and reserve 1/4 cup.
  • In a small bowl combine orange juice, chili paste, sherry, sugar and cornstarch starch until smooth.
  • Heat oil in a wok over high heat.
  • Add chicken and stir fry for two minutes or until no longer pink.
  • Remove chicken to a warm dish.
  • Add orange peel and peppers and stir fry until peppers are slightly soft, about five minutes.
  • Add ginger and garlic and cook for another minute.
  • Add the chili paste mixture and bring to a boil.
  • Add chicken and heat through.

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