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Sweet-And-Sour Tangerine Chicken Stir-Fry

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 lb 454g / 16oz Boned skinned chicken breast halves - cut crosswise Into 1/2"-thk strips

    2. 2 tablespoons 30ml Soy sauce

    3. 2 tablespoons 30ml Cream Sherry

    4. 1 tablespoon 15ml Grated tangerine peel

    5. 1/2 cup 118ml Fresh tangerine juice

    6. 2 tablespoons 30ml Rice vinegar

    7. 2 teaspoons 10ml Cornstarch

    8. 2 tablespoons 30ml Peanut oil

    9. 3 Garlic cloves - minced

    10. 2 teaspoons 10ml Minced peeled fresh ginger

    11. 1/8 teaspoon 0.6ml Cayenne pepper

    12. 1 Red bell pepper - cut into Matchstick-size strips

    13. 15 Snow peas - trimmed

    14. 1 Green onion - chopped Salt - to taste Freshly-ground black pepper - to taste

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Mix first 4 ingredients in large bowl. Cover and chill 30 minutes. Whisk juice, vinegar, and cornstarch in medium bowl to blend. Set aside. Heat oil in heavy large skillet over medium-high heat. Add garlic, ginger, and cayenne; saute 15 seconds. Add chicken mixture; stir-fry until just cooked through, about 4 minutes. Transfer chicken to plate. Add bell pepper, peas, and onion to same skillet. Stir-fry until vegetables are crisp-tender, about 2 minutes. Return chicken to skillet. Stir juice mixture to recombine and add to skillet. Simmer until sauce thickens, stirring constantly, about 1 minute. Season with salt and pepper. This recipe yields 4 servings.

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