Moo sent this recipe to me while I was in college. Said this would be a palate pleaser at my next dinner party. It was...and it still is.
4 whole medium chicken breasts
1/4 cup soy sauce (I prefer low sodium)
2 T. sherry
4 T. orange marmalade
2 tsp. cornstarch
2 tsp. fresh ginger, minced
3/4 tsp. red pepper flakes
1 small orange
2 cups fresh peapods
1/2 cup olive oil
salt to taste
1/2 - 3/4 cup almonds, sliced
1 bunch scallions, sliced into 1" pieces
Remove skin and bone from chicken breasts. Cut each into medium-size chunks. Create marinade of: soy sauce, sherry, marmalade, cornstarch, ginger, and red pepper; 30 minutes before cooking, marinate chicken bits. Peel orange and separate wedges. Cut each wedge in half and set aside. Clean peapods (remove tips and string). Blanch in boiling water for about 1 minute (until bright green). Drain and rinse in cold water to stop the cooking. Wrap in foil and set aside in refrigerator.
Heat olive oil in wok. Cook almonds until lightly browned. Remove almonds from oil and drain on paper towel. In same oil, cook scallions, stirring until dark brown (to infuse flavor into oil). Remove onions from oil and discard. Now add marinated chicken until chicken has turned white. Add peapods, almonds and orange slices. Salt to taste. Turn a few times and serve.
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