Spicy Orange-Ginger Chicken

Recipe by Paja9203
READY IN: 35mins


  • 1 12
    lbs chicken breasts, cut into cubes
  • 1
    red pepper
  • 34
    cup orange juice (from the orange, but add more if you don't get 3/4 c.)
  • 3
    teaspoons Thai sweet chili sauce (or bottled chili paste)
  • 14
    cup sherry wine (you can substitute white wine, but add more sugar)
  • 1
    tablespoon sugar
  • 1
    tablespoon cornstarch
  • vegetable oil
  • 3
    cloves crushed garlic
  • 1 12
    tablespoons minced fresh ginger


  • Halve the peppers, remove the ribs and seeds, and cut into strips.
  • Using vegetable peeler, remove the rind (orange part only) from the orange.
  • Cut the rind into very thin julienne strips about 3 inches long.
  • Squeeze the orange.
  • Add more frozen juice if necessary to make 3/4 cup.
  • In a bowl, combine orange juice, chili sauce, sherry, sugar, and cornstarch.Stir until smooth
  • In wok, heat oil over high heat and stir-fry chicken until browned and cooked through.
  • Remove chicken.
  • Add orange rind, garlic and ginger and stir-fry until aromatic.
  • Add peppers and stir fry for 2 minutes.
  • Add the chili sauce mixture and return the chicken to the wok.
  • Cook until the sauce is thickened.