Zesty Stir-Fried Chicken

• 4 skinless/boneless chicken breasts
• 1/4 c. soy sauce
• 2 Tbsp. dry sherry
• 2 Tbsp. orange marmalade
• 2 tsp. cornstarch
• 2 tsp. minced ginger, peeled or 1/2 tsp. ground ginger
• 1/2 tsp. crushed red pepper flakes
• 1 small orange
• 2 (6 oz.) pkg. frozen Chinese pea pods, thawed
• salad oil
• salt
• 3/4 c. blanched whole almonds
• 1 medium bunch green onions

1. Cut each breast in half.
2. Cut each half into 6 chunks.
3. In medium bowl combine chicken, soy sauce, sherry, marmalade, cornstarch, ginger and red pepper.
4. Set aside.
5. Cut orange into thin slices cut each slice in half; set aside.
6. Drain pea pods, pat dry with paper towels.
7. In wok or 5-quart Dutch oven over high heat, in 2 tablespoons oil, cook pea pods and 1/2 teaspoon salt, stirring quickly and frequently (stir-frying) until pea pods are tender-crisp, about 2 minutes.
8. Spoon pea pods onto plate; keep warm.

chicken breasts, soy sauce, sherry, orange marmalade, cornstarch, ginger, red pepper, orange, frozen chinese, salad oil, salt, almonds, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=659117 (may not work)