Go Girl Hot Szechwan Chicken Recipe

Ingredients
<br>- 3 cloves garlic, finely chopped
<br>- 1 tablespoon finely chopped fresh ginger root
<br>- 1 teaspoon chile paste
<br>- ½ cup orange juice
<br>- 1 tablespoon sherry (optional)
<br>- 2 tablespoons soy sauce
<br>- 2 teaspoons cider vinegar
<br>- 1 teaspoon white sugar
<br>- 2 teaspoons cornstarch
<br>- 2 tablespoons cold water
<br>- 2 tablespoons peanut oil, divided
<br>- 4  skinless, boneless chicken breast halves - cut into strips
<br>- 6  green onions, chopped into 1 inch pieces
<br>- 2  green bell peppers, cut into 1 inch pieces
<br>- 1 small onion, diced
<br>- 1 tablespoon grated orange zest
<br>- ⅓ cup finely chopped peanuts
<br><p></p>Directions
<br>step 1: In a small bowl combine the garlic, ginger and chile paste. Mix together and set aside. In a second bowl mix together the orange juice, sherry, soy sauce and vinegar and sugar. In a third bowl combine the cornstarch with the water and mix until dissolved.
<br>step 2: Heat 1 tablespoon oil in a large skillet over medium high heat. Saute chicken for about 3 minutes, until browned. Remove from skillet and set aside.
<br>step 3: Heat 1 teaspoon oil in skillet and saute green onion, bell pepper and onion for about 3 minutes. Stir in garlic/ginger mixture and saute for 1 minute, stirring constantly. Add chicken and orange juice mixture and cook, stirring, for 2 minutes. Finally, stir in orange zest and cornstarch mixture. Heat through, stirring slowly, until sauce is clear and thick. Sprinkle with peanuts and serve.
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Ingredients
- 3 cloves garlic, finely chopped
- 1 tablespoon finely chopped fresh ginger root
- 1 teaspoon chile paste
- ½ cup orange juice
- 1 tablespoon sherry (optional)
- 2 tablespoons soy sauce
- 2 teaspoons cider vinegar
- 1 teaspoon white sugar
- 2 teaspoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons peanut oil, divided
- 4 skinless, boneless chicken breast halves - cut into strips
- 6 green onions, chopped into 1 inch pieces
- 2 green bell peppers, cut into 1 inch pieces
- 1 small onion, diced
- 1 tablespoon grated orange zest
- ⅓ cup finely chopped peanuts

Directions
step 1: In a small bowl combine the garlic, ginger and chile paste. Mix together and set aside. In a second bowl mix together the orange juice, sherry, soy sauce and vinegar and sugar. In a third bowl combine the cornstarch with the water and mix until dissolved.
step 2: Heat 1 tablespoon oil in a large skillet over medium high heat. Saute chicken for about 3 minutes, until browned. Remove from skillet and set aside.
step 3: Heat 1 teaspoon oil in skillet and saute green onion, bell pepper and onion for about 3 minutes. Stir in garlic/ginger mixture and saute for 1 minute, stirring constantly. Add chicken and orange juice mixture and cook, stirring, for 2 minutes. Finally, stir in orange zest and cornstarch mixture. Heat through, stirring slowly, until sauce is clear and thick. Sprinkle with peanuts and serve.

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