Recipe: Chicken, Bell Pepper and Orange Stir-Fry

12 oz boneless, skinless chicken, cut into thin strips
3 tbsp vegetable oil
1 onion, sliced
1 garlic clove, minced
1 red bell pepper, seeded and sliced
3 oz snow peas
4 tbsp light soy sauce
4 tbsp dry sherry
1 tbsp tomato paste
finely grated peel and juice of 1 orange
1 tsp cornstarch
2 oranges, peeled and segmented
2 cups bean sprouts
cooked rice or noodles, to serve

Heat the oil in a large preheated wok. Add the chicken and stir fry until sealed and lightly colored on all sides (2-3 minutes). Add the onion, garlic, red bell pepper and snow peas to the wok and continue cooking until the veggies are just tender and the chicken is completely cooked. Mix the soy sauce, sherry, tomato paste, orange peel, orange juice and cornstarch in a separate container. Add to the wok and cook, stirring constantly, until the juices start to thicken. Add the orange segments and the bean sprouts to the wok and heat through (about 2 more minutes). Transfer the stir-fry to serving plates and serve immediately with cooked rice or noodles. Makes 4 servings.

Recipe from "Greatest Ever Wok and Stir-Fry"