1 1/4 lb skinned and boned chicken, 1 1/2-in, ch pieces
6 tbsp dry sherry, divided
1/4 tsp salt
4 tsp peanut oil
1/2 cup julienne-cut red bell pepper
1/4 cup diagonally sliced scallions
1 zest of 1/2 small orange, cut into, 2 x 1/8-inch stri
1 and blanched (use lemon zest)
1 garlic clove, minced
1 tbsp each reduced-sodium soy sauce and w, ater
1 tsp each cornstarch, sugar, and rice vi, negar
4 trimmed scallions, 4 inches long fo, r garnish
Directions
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.
Servings: 4 servings
Orange Chicken #1 Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry; Weight Watchers
The History of Recipes
It is quite feasible to track the history of written cooking instructions far back into the far past, in truth as far into history as the ancient Egyptians, and maybe further still. In practice though, sadly, these old records were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history are a few stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. As we move into Roman times around 25BC a roman called Apicius created some documents which described recipes cooked by wealthy Romans. In his publication, Apicius describes how the roman meals were separated into starters, main meal and desserts, a very modern way of dining. Aspicius recounts how the Romans used a wide range of herbs, including many that are still in use today like basil, rue and parsley. Later, in the 15th century, people returning from the crusades brought back many new spices and herbs from the holy lands, including coriander, parsley, basil and rosemary. These new culinary innovations was responsible for an explosion in recipe books, most of which are kept safe in private cookery archives. Like it or not, the introduction of TV gave us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Orange Chicken #1 recipe.
