Yield: 4 Servings
|1¼ pounds||Skinned and boned chicken, 1 1/2-inch pieces|
|6 tablespoons||Dry sherry, divided|
|4 teaspoons||Peanut oil|
|½ cup||Julienne-cut red bell pepper|
|¼ cup||Diagonally sliced scallions|
|Zest of 1/2 small orange, cut into 2 x 1/8-inch strips|
|And blanched (use lemon zest)|
|1||Garlic clove, minced|
|1 tablespoon||Each reduced-sodium soy sauce and water|
|1 teaspoon||Each cornstarch, sugar, and rice vinegar|
|4||Trimmed scallions, 4 inches long for garnish|
In glass or stainless-steel bowl combine chicken, 3 tablespoons of the sherry, and the salt and let stand at room temperature for 30 minutes. In 9-inch skillet or a wok, heat oil over medium-high heat; add bell pepper, scallions, orange zest and garlic and cook, stirring quickly and frequently, until vegetables are tender-crisp, about 3 minutes. Drain chicken, reserving marinade. Add chicken to skillet (or wok), increase heat, and stir-fry until chicken is browned, about 5 minutes. Te reserved marinade add remaining 3 tablespoons sherry, and the soy sauce, water, cornstarch, sugar, and vinegar and stir to dissolve cornstarch. Pour over chicken mixture and cook, stirring constantly, until mixture thickens. Serve garnished with scallions.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.