• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Orange Chicken

  • Recipe Submitted by on

Category: Poultry, Chinese

 Ingredients List

  • 1 1/4 lb Skinned and boned chicken, 1
  • -1/2-inch pieces
  • 6 tb Dry sherry, divided
  • 1/4 ts Salt
  • 4 ts Peanut oil
  • 1/2 c Julienne-cut red bell pepper
  • 1/4 c 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 tb Each reduced-sodium soy
  • -sauce and water
  • 1 ts 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.


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