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 tsp granulated sugar and cornstarch
2 tbsp dry sherry
1 tsp bottled chili paste
Cut chicken into 1-inch cubes, set aside. Cut peppers into 1-inch squares.
Using vegetable peeler, remove rind from orange. Cut rind into thin julienne strips about 1 1/2 inches long, set aside. Squeeze orange and reserve 1/4 cup juice.
In small bowl, combine reserved orange juice, sherry, chili paste, sugar and cornstarch until smooth.
In wok or skillet, heat oil over high heat, stir chicken for 3 minutes or until no longer pink inside.
Add orange rind, ginger and garlic, stir-fry for 10 seconds, add peppers, stir for 1 minutes. Add chili paste mixture and bring to boil.
Return chicken to wok, stir until heated through. Serve immediately.