Orange Chicken Recipe

In glass or stainless-steel bowl combine chicken, 3 tablespoons of the sherry, and the salt and let stand
at room temperature for 30 minutes.
In 9-inch skillet or a wok, heat oil over medium-high heat; add bell pepper, scallions, orange zest and garlic and cook, stirring quickly and frequently, until vegetables are tender-crisp, about 3 minutes.
Drain chicken, reserving marinade. Add chicken to skillet (or wok), increase heat, and stir-fry until chicken is browned, about 5 minutes. Add reserved marinade, add remaining 3 tablespoons sherry, and the soy sauce, water, cornstarch, sugar, and vinegar and stir to dissolve cornstarch.
Pour over chicken mixture and cook, stirring constantly, until mixture thickens. Serve garnished with scallions.