Ingredients for 2 servings:
1. 2 boneless skinless chicken breasts
2. 1 sweet red pepper
3. 1 orange
4. 2 tablespoons chicken stock or 2 tablespoons water
5. 1 tablespoon soy sauce
6. 1 teaspoon granulated sugar
7. 1 teaspoon cornstarch
8. 1/2 teaspoon sesame oil
9. red pepper flakes or cayenne
10. 1 dash hot pepper sauce
11. 2 tablespoons olive oil
12. 2 teaspoons minced gingerroot
13. 1 garlic clove, minced
Directions:
1. Cut chicken into thin 2 inch (5 cm) long strips; set aside; cut red pepper into strips; set aside; using vegetable peeler remove thin orange rind and cut into julienne strips; set aside.
2. Squeeze orange and reserve 1/4 cup (50 ml) juice in small bowl; stir in chicken stock, soy sauce, sugar, cornstarch, sesame oil, pepper flakes and hot pepper sauce; set aside.
3. In wok or large skillet, heat 1 tbsp oil over high heat; stir fry chicken until no longer pink inside, 3 or 4 minutes; remove
4. chicken and set aside; heat remaining oil in the wok or pan; stir fry gingerroot and garlic for 10 seconds; add orange rind and red pepper, stir fry for 1 minute or until tender crisp; stir in soy sauce mixture; cook, stirring, until thickened.
5. Return chicken to wok and stir until heated through.
Enjoy your meal!