---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ORANGE CHICKEN #1
  Categories: Chinese, Chicken
       Yield: 4 servings
  
   1 1/4 lb Skinned and boned chicken, 1
            -1/2-inch pieces
       6 tb Dry sherry, divided
     1/4 ts Salt
       4 ts Peanut oil
     1/2 c  Julienne-cut red bell pepper
     1/4 c  Diagonally sliced scallions
            Zest of 1/2 small orange,
            -cut into 2 x 1/8-inch
            -strips
            And blanched (use lemon
            -zest)
       1    Garlic clove, minced
       1 tb Each reduced-sodium soy
            -sauce and water
       1 ts Each cornstarch, sugar, and
            -rice vinegar
       4    Trimmed scallions, 4 inches
            -long for garnish
  
   In glass or stainless-steel bowl combine chicken, 3
   tablespoons of the sherry, and the salt and let stand
   at room temperature for 30 minutes. In 9-inch skillet
   or a wok, heat oil over medium-high heat; add bell
   pepper, scallions, orange zest and garlic and cook,
   stirring quickly and frequently, until vegetables are
   tender-crisp, about 3 minutes. Drain chicken,
   reserving marinade.  Add chicken to skillet (or wok),
   increase heat, and stir-fry until chicken is browned,
   about 5 minutes. Te reserved marinade add remaining 3
   tablespoons sherry, and the soy sauce, water,
   cornstarch, sugar, and vinegar and stir to dissolve
   cornstarch. Pour over chicken mixture and cook,
   stirring constantly, until mixture thickens. Serve
   garnished with scallions.
   
   [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
   
   Posted by Fred Peters.
  
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