Scotch Bonnet Tangerine Chicken

In a small bowl whisk egg white and 1 tablespoon each of the sherry andcornstarch. Pour over chicken and refrigerate at least 8 hours. In a bowlcombine green onion, ginger, garlic, tangerine zest, and hot-pepper flakesand set aside. In another bowl combine the 1/2 cup stock, soy sauce,remaining sherry, vinegar, and sugar. Stir to dissolve and set aside.

Preheat wok over high heat. Remove chicken from marinade; discard marinade.

Swirl 3 tablespoons of the oil around wok, add chicken, and stir-fry untilpartially cooked (1-2 minutes). Remove and set aside. Make a paste of theremaining corn starch and chicken stock and set aside.

Heat remaining oil in wok. Add onion-ginger-garlic mixture and stir-fry overmedium-high heat until fragrant. Add chicken-stock mixture and simmer,stirring frequently, until heated through (about 2 minutes). Add chicken andcook until firm (about 4 minutes). Reduce heat to low. Mix in cornstarchmixture and stir until sauce is glossy. Serve immediately.

**Scotch Bonnet Peppers:

This unique pepper delivers an intense flavor and a slow building heat.

The world renowned Jamaica Scotch Bonnet Pepper is very unique in the way itdelivers heat. These peppers are of the same family as the Habenero peppersand are definitely up there on the Scoville heat scale, yet the flavor isfabulous. The pepper delivers a rich bouquet of flavors to your palate whilebuilding the heat level slowly - some folks claim it takes about 10 fullseconds for the heat to fully kick in!!!