2. In small bowl, combine reserved orange juice,
sherry, chili paste, sugar and cornstarch until smooth.
3. In wok or skillet, heat oil over high heat, stir
chicken for 3 minutes or until no longer pink inside.
4. Add orange rind, ginger and garlic, stir-fry
for 10 seconds, add peppers, stir for 1 minutes. Add chili paste mixture
and bring to boil.
5. Return chicken to wok, stir until heated
through. Serve immediately.