12 oz boneless, skinless chicken breast cut into 3 cm pieces
1/3 cup white wine plus 2 tablespoons of olive oil
1 tablespoon soy sauce
1/2 cup red bell pepper strips
1/4 cup finely chopped green onions
zest from half an orange, removed and julienned
1 minced garlic clove
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon rice vinegar
4 green onions for garnish
12 oz boneless, skinless chicken breast cut into 3 cm pieces
1/3 cup white wine plus 2 tablespoons of olive oil
1 tablespoon soy sauce
1/2 cup red bell pepper strips
1/4 cup finely chopped green onions
zest from half an orange, removed and julienned
1 minced garlic clove
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon rice vinegar
4 green onions for garnish
In a bowl, combine the chicken, 3 tablespoons of white wine
Let it sit at room temperature for 30 minutes
In a large skillet, heat the olive oil over medium heat and add the red bell pepper, orange zest, garlic, and cook, stirring quickly (about 3 minutes) until cooked but still crispy
Remove with a slotted spoon and set aside
Add to the skillet, increase heat, and fry for 15 minutes or until golden brown
In the bowl that was left over, combine the remaining white wine, soy sauce, cornstarch dissolved in water, rice vinegar, and garlic
Pour into the skillet and cook, stirring until thickened
Serve in 6 portions.
