Recipe for Sweet-and-Sour Tangerine Chicken Stir-Fry 
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Yield:
4
Ingredients:
Amount Ingredient
1 lb boned skinned chicken breast halves cut crosswise
into 1/2"-thk strips
2 tbl soy sauce
2 tbl cream Sherry
1 tbl grated tangerine peel
1/2 cup fresh tangerine juice
2 tbl rice vinegar
2 tsp cornstarch
2 tbl peanut oil
3 x garlic cloves minced
2 tsp minced peeled fresh ginger
1/8 tsp cayenne pepper
1 x red bell pepper cut into
matchstick-size strips
15 x snow peas trimmed
1 x green onion chopped
Salt to taste
Instructions:
Instructions: Mix first 4 ingredients in large bowl. Cover and chill 30 minutes.

Whisk juice, vinegar, and cornstarch in medium bowl to blend. Set aside.

Heat oil in heavy large skillet over medium-high heat. Add garlic, ginger, and cayenne; saute 15 seconds. Add chicken mixture; stir-fry until just cooked through, about 4 minutes. Transfer chicken to plate.

Add bell pepper, peas, and onion to same skillet. Stir-fry until vegetables are crisp-tender, about 2 minutes.

Return chicken to skillet. Stir juice mixture to recombine and add to skillet. Simmer until sauce thickens, stirring constantly, about 1 minute. Season with salt and pepper.

This recipe yields 4 servings.

Comments: This quick dish gets its flavor from fresh tangerine peel as well as the fruits juice. To make easy work of grating the peel, choose tangerines with firm skin and store them in the refrigerator. Then use a hand grater or a Microplane grater-zester to grate the peel.

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