Ingredients

• 4 boneless, skinless chicken thighs cut into ½ inch cubes
• Peel from 1 orange
• 1 teaspoon minced garlic
• 1 tablespoon fresh minced ginger
• 2 colored peppers julienne
• 2 teaspoons cornstarch, dissolved in 2 tablespoons cold water
• 1 teaspoon dark sesame oil

Marinade

• 1 egg
• 3 tablespoons cornstarch
• ½ teaspoon salt
• 2 teaspoons peanut oil
• 6 tablespoons peanut oil

Sauce

• ½ teaspoon chili paste with garlic
• 4 tablespoons soy
• 2 tablespoons sugar
• 4 tablespoons dry sherry
• 4 tablespoons water

Instructions

1. Marinate chicken in marinade for 30 minutes at room temperature.
2. In a heated wok or large sauté pan add ¼ cup peanut oil. When oil is hot, add the chicken and stir fry. Remove contents from wok and set aside in a bowl.
3. Clean wok and reheat. Heat 2 tablespoons of oil and add the orange peel and stir fry 30 seconds, until black. Add the garlic and ginger and stir fry until fragrant.
4. Add peppers and stir fry for one minute.
5. Add the sauce and stir until it comes to a boil. Return the chicken to the wok and stir one minute until reheated.
6. Add cornstarch and stir until thickened, about one minutes.
7. Remove from heat and drizzle the sesame oil over.