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This recipe is slightly spicy. The flavors from the sherry, orange
juice and chilis blend beautifully to give the delicious flavor. When
stir-frying, it is recommended that you remove each ingredient from the wok
once it is stir-fried in order to preserve the high heat in the wok. Be
careful not to overcook the chicken or the peppers.
Cut chicken into bite-size pieces; set aside. Julienne the red and green peppers; set aside. Zest the orange and squeeze the juice. In a bowl, combine the orange juice, chili sauce, chili paste, sherry, sugar and cornstarch; mix until well blended.
Heat oil in work over high heat. Add half the chicken and stir-fry until no longer pink; remove and set aside. Stir-fry the rest of the chicken; remove and set aside. Stir-fry orange zest, garlic and gingerroot for a few seconds; add peppers and stire-fry for one minute. Add chili mixture and bring to boil. Return chicken to wok, mix and stir until heated through. Yields enough for four.
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