1 1/4 lbs. skinned & boned chicken, cut into 1 1/2 inch pieces
1/3 c. plus 2 tsp. dry sherry, divided
1/4 tsp. salt
1 tbsp. plus 1 tsp. peanut oil
1 tbsp. each soy sauce & water
1/2 c. julienne-cut red bell pepper
1/4 c. diagonal sliced green onions
Zest of 1/2 sm. orange, cut in 2 x 1/8 inch strips & blanched
1 tsp. each cornstarch
Sugar & rice vinegar

In bowl combine chicken, 3 tablespoons sherry and salt. Let stand at room temperature for 30 minutes. In a skillet heat oil over medium high heat; add bell pepper, green onions, orange zest and garlic and cook, stirring quickly and frequently until vegetables are tender- crisp, about 3 minutes.

Remove chicken from marinade, reserving marinade; add chicken to skillet, increase heat and continue stir-frying until browned, about 5 minutes. To 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. Makes 4 servings.