Recipe information
Yield
Makes 4 Servings
Ingredients
1
pound skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick strips
2
tablespoons soy sauce
2
tablespoons cream Sherry
1
tablespoon grated tangerine peel
1
/2 cup fresh tangerine juice
2
tablespoons rice vinegar
2
teaspoons cornstarch
2
tablespoons peanut oil
3
garlic cloves, minced
2
teaspoons minced peeled fresh ginger
1
/8 teaspoon cayenne pepper
1
red bell pepper, cut into matchstick-size strips
15
snow peas, trimmed
1
green onion, chopped
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Preparation
Step 1
Mix first 4 ingredients in large bowl. Cover and chill 30 minutes.
Step 2
Whisk juice, vinegar, and cornstarch in medium bowl to blend. Set aside.
Step 3
Heat oil in heavy large skillet over medium-high heat. Add garlic, ginger, and cayenne; sauté 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.