Cook's Tip:
The zest of an orange is the orange part of the rind. Using a navel orange, which has a relatively rough skin, makes zesting easier than using a juice orange.
Substitute hot pepper sauce or minced fresh hot pepper for the cayenne, if desired.
Directions:
Combine soy, orange juice, orange zest, sherry, garlic, ginger and cayenne pepper on a larg plate or in a heavy plastic bag. Add chicken, turning to make sure all sides are covered with marinade. Cover with plastic wrap or close bag and refrigerate up to 24 hours.
Heat skillet over medium heat. Add oil. Cook chicken pieces on each side for about 6 minutes, or until cooked through. Remove to serving plates or platter. Add marinade to skillet and let it simmer several minutes to thicken it a little. Spoon over chicken. Serve with hot rice and a tossed salad.