Tuesday, April 19, 2011


I came across this wonderful recipe in a Anne Lindsay cookbook "Lighthearted at Home".  I made a few changes.  It is a quick and easy recipe to prepare and serve.  I served the dish with rice.

Yellow pepper, onions and sugar snap peas.

Chicken being stir fried in a wok.

Garlic, orange rind and ginger added to the wok.

The vegetables being cooked before the chicken is added back to the wok.

The finished product!


1 pound boneless chicken breasts, cut into small pieces
1 sweet pepper, chopped
1 onion, chopped
handful of sugar snap peas
1 orange
1/4 cup sweet chili sauce
2 tbsp sherry or cooking wine
1 tbsp soy sauce
1 tsp sugar or splenda
1 tsp cornstarch
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp ginger root, minced


Grate the orange rind from the orange.  Set aside.  Squeeze the orange, collect the juice and put it into a small bowl.  Discard the squeezed orange pulp.  To the orange juice in the bowl, add the chili sauce, sherry, soy sauce, sugar and cornstarch.  Stir until smooth.

Heat 1 tbsp oil in a wok to medium high heat and stir fry the chicken until browned and no longer pink.  Remove the chicken.  Add the remaining 1 tbsp oil to the wok, heat the oil and add orange rind, garlic and ginger root.  Stir fry for 1 minute.  Add the pepper, onion and sugar snap peas and stir fry for several minutes.  Add the chicken back to the wok.  Stir contents in the wok for another minute or two.  Add the orange juice mixture to the wok and stir until the sauce is heated.  The sauce will quickly thicken.  Serves 4.

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