Hot Szechwan Chicken

Total Time

30 Minutes

Servings

4

Ingredients

• 3 cloves garlic, finely chopped
• 1 tablespoon finely chopped fresh ginger root
• 1 teaspoon chile paste
• 1/2 cup orange juice
• 1 tablespoon sherry (optional)
• 2 tablespoons soy sauce
• 2 teaspoons cider vinegar
• 1 teaspoon white sugar
• 2 teaspoons corn flour
• 2 tablespoons cold water
• 2 tablespoons groundnut oil, divided
• 4 skinless, boneless chicken breast halves - cut into strips
• 6 spring onions, chopped into 1 inch pieces
• 2 green peppers, cut into 1 inch pieces
• 1 small onion, diced
• 1 tablespoon grated orange zest
• 1/3 cup finely chopped peanuts

Instructions

1. In a small bowl combine the garlic, ginger and chile paste. Mix together and set aside. In a second bowl mix together the orange juice, sherry, soy sauce and vinegar and sugar. In a third bowl combine the corn flour with the water and mix until dissolved.
2. Heat 1 tablespoon oil in a large skillet over medium high heat. Sauté chicken for about 3 minutes, until browned. Remove from skillet and set aside.
3. Heat 1 teaspoon oil in skillet and sauté green onion, bell pepper and onion for about 3 minutes. Stir in garlic/ginger mixture and sauté for 1 minute, stirring constantly. Add chicken and orange juice mixture and cook, stirring, for 2 minutes. Finally, stir in orange zest and corn flour mixture. Heat through, stirring slowly, until sauce is clear and thick. Sprinkle with peanuts and serve.