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
Recipes as an idea can be traced far back into history, in truth as far into history as early Egypt, and potentially, even further back. However, mostly, these early records were just primitive hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered, according to historians are a few tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Moving our culinary historical trip onwards, we find two interesting recipe books which appeared in the fourteenth century - one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, they are not about the curry that is popular today, but rather recipes for the types of food eaten by the upper classes of those days. Over the next few hundred years, the powerful and rich houses tried to serve up the most exotic meals, and consequentially the best chefs and their recipes were greatly in demand. Even so, it was during the nineteenth century that formal cookery and recipe collections became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and publishing recipes of the day. The arrival of TV gave us celebrity chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Orange Chicken #1 recipe.
