Sichuan Orange Chicken - America's Test Kitchen

• 3 tablespoons hoisin sauce
• 2 teaspoons grated orange zest
• 34 cup juice (from 3 oranges)
• 4 boneless skinless chicken breasts (about 1.5 pounds)
• 3 tablespoons vegetable oil
• 1 red bell pepper, seeded and thinly sliced
• 3 garlic cloves, minced
• 2 teaspoons grated fresh ginger
• 12 teaspoon red pepper flakes
• 2 scallions, sliced thin

1. Whisk hoisin, orange zest and juice in bowl.
2. Pat chicken dry with paper towels.
3. Cut crosswise into 1/4-inch-thick slices.
4. Season with salt and pepper.
5. Heat 1 T. oil in large nonstick skillet over med-hi heat until just smoking.
6. Cook half of the chicken until no longer pink, about 3 minutes.
7. Transfer to plate.
8. Repeat with another 1 T. oil and rest of chicken.
9. Add remaining oil and bell pepper to empty skillet.
10. Cook over medium heat until just softened, about 3 minutes.
11. Clear center of skillet.
12. Add garlic, ginger and pepper flakes.
13. Cook, mashing garlic mixture into pan, until fragrant about 30 seconds.
14. Stir garlic mixture into bell pepper.
15. Add hoisin mixture and simmer until sauce has thickened, 3- 5 minutes.
16. Add scallions and chicken, along with any accumulated juices and toss to combine.

hoisin sauce, orange zest, oranges, chicken breasts, vegetable oil, red bell pepper, garlic, ginger, red pepper, scallions

Taken from www.food.com/recipe/sichuan-orange-chicken-americas-test-kitchen-424688 (may not work)