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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Halve the peppers, remove the ribs and seeds, and cut into strips. | 2. Using vegetable peeler, remove the rind (orange part only) from the orange. | 3. Cut the rind into very thin julienne strips about 3 inches long. | 4. Squeeze the orange. | 5. Add more frozen juice if necessary to make 3/4 cup. | 6. In a bowl, combine orange juice, chili sauce, sherry, sugar, and cornstarch.Stir until smooth | 7. In wok, heat oil over high heat and stir-fry chicken until browned and cooked through. | 8. Remove chicken. | 9. Add orange rind, garlic and ginger and stir-fry until aromatic. | 10. Add peppers and stir fry for 2 minutes. | 11. Add the chili sauce mixture and return the chicken to the wok. | 12. Cook until the sauce is thickened. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1 1/2	1/2	cut	1170.2697	0.0	141.8612	62.93600000000001
green pepper	1			29.8	6.9136	1.2814	0.2533
red pepper	1			1.25	0.2753	0.0584	0.0138
orange	1			1.7625	0.4406	0.0352	0.0045
orange juice	3/4	cup		83.7	19.344	1.3019999999999998	0.37200000000000005
thai chili sauce	3	teaspoons	sweet	-	-	-	-
sherry wine	1/4	cup		-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
vegetable oil				-	-	-	-
garlic	3	cloves	crushed	13.41	2.9754	0.5724	0.045
ginger	1 1/2	1/2	minced	2.4	0.5331	0.0546	0.0225

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.