Spicy Orange Pepper Chicken

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This recipe is adapted from "Martin Yan's Three-Alarm Firecracker Chicken" in one of my absolute favorite cookbooks, Martin Yan Quick & Easy. The original recipe is positively delicious, but does not call for green bell pepper or the orange, orange peel and orange juice. I changed it a bit to make a sweet and sour with a little kick. You could use pineapple in place of the orange if preferred. I serve it over brown rice, accompanied by an Asian-style cucumber salad. Spicy Orange Pepper Chicken

Spicy Orange-Pepper Chicken

1 lb. boneless chicken tenderloins, cut into 1 to 1-1/2" chunks

Marinade ~
2 teaspoons soy sauce
1 teaspoon orange juice
1 teaspoon cornstarch

Sauce ~
1/3 cup ketchup
1/4 cup orange juice
1 teaspoon chili garlic sauce (or more to taste)
1 teaspoon sugar

Meat & Veggies ~
1 tablespoon vegetable oil
2 jalapeno peppers, seeded and cut into thin strips
1 small red bell pepper, seeded and cut into thin strips
1 small green pepper, seeded and cut into thin strips
1/2 medium onion, thinly sliced
1 fresh orange, peeled, seeded and cut into 1/2" chunks (optional)
Zest of 1 orange (optional)

Prepare the chicken by trimming away any white connective tissue. Cut each tenderloin into thirds and place in a bowl. Mix the soy sauce, orange juice and cornstarch, pour over chicken and toss to coat. Let stand for 10-15 minutes.

While chicken marinates, cut your bell peppers and jalapenos into strips. Slice your onion, zest your orange and prepare the orange chunks.

Mix the ketchup, orange juice, chili garlic sauce. Add the sugar and mix until dissolved. Set sauce aside.

Add oil to a pre-heated stir fry pan and add the jalapeno. Stir fry for a couple of minutes until the jalapeno begins to soften. Add the bell pepper strips, onion and chicken. Stir fry until the chicken is cooked through - 3 to 4 minutes. Add the sauce, stir to coat the chicken evenly and bring to a boil in order to thicken the sauce a bit. Transfer to a serving dish.