Instructions: Cut and chicken and sweet red bell pepper into strips. Using a vegetable peeler, remove the orange zest and cut into julienne strips; set aside.

Squeeze orange juice and reserve 1/4 cup juice in small bowl. Stir in chicken stock, soy sauce, sugar, cornstarch, sesame oil and hot pepper sauce. Set aside.

In wok or large skillet, heat 1 tablespoon of the oil over high heat. Stir-fry chicken strips for 3 to 4 minutes or until no longer pink inside. Remove chicken and set aside. heat remaining oil;, stir-frying gingerroot and garlic for 10 seconds. Add orange rind and red pepper; stir-fry for 1 minute or until red pepper is tender-crisp. Stir in soy sauce mixture; cook, stirring, until thickened.

Return chicken to wok and stir until heated through.

Makes 2 servings.

Notes: This a TNT favorite and great for quick dinners.

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