Szechuan Chicken

Ingredients:

• 1 tsp minced garlic
• 1 lb boneless skinless chicken breasts
• 1 tbsp fresh minced ginger
• 1 sweet green and red pepper
• 2 tbsp vegetable oil
• 1 orange
• 1 tsp granulated sugar and cornstarch
• 2 tbsp dry vinegar
• 1 tsp bottled chili paste

Method:

1. Cut chicken into 1-inch cubes, set aside. Cut peppers into 1-inch squares.
2. Remove rind from orange using a vegetable peeler. Cut rind into thin julienne strips about 1 1/2 inches long, set aside. Squeeze orange and reserve 1/4 cup juice.
3. In small bowl, combine reserved orange juice, vinegar, chili paste, sugar and cornstarch until smooth.
4. In a pan, heat oil over high heat, stir chicken for 3 minutes or until no longer pink inside.
5. Add orange rind, ginger and garlic, stir-fry for 10 seconds, add peppers, stir for 1 minute.
6. Add chili paste mixture and bring to boil.
7. Return chicken to pan, stir until heated through.
8. Serve immediately.