Orange Peel Chicken

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 3/4 lb boneless chicken breast
• 1/3 cup peanut oil
• 2 teaspoons soy sauce
• 2 teaspoons rice wine or 2 teaspoons dry sherry
• 1 teaspoon gingerroot, minced
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil
• 2 dried red chilies, halved lengthwise
• 1 tablespoon zested orange rind
• 1/2 teaspoon fine ground roasted szechuan peppercorns (optional)
• 2 teaspoons soy sauce
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1/2 teaspoon sesame oil

Recipe

• 1 cut the chicken into thin slices, two inches long, cutting against the grain.
• 2 put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil.
• 3 mix well, and then let the mixture marinate for about 20 minutes.
• 4 heat the peanut oil in a wok or large skillet until it is very hot.
• 5 remove the chicken from the marinade with a slotted spoon, add it to the pan and stir-fry it for 2 minutes until it browns.
• 6 remove it and leave to drain in a colander or sieve.
• 7 pour off most of the oil, leaving about 2 teaspoons.
• 8 reheat the pan over a high heat and then add the dried chilis.
• 9 stir-fry them for 10 seconds, and then return the chicken to the pan.
• 10 add the rest of the ingredients and stir-fry for four minutes, mixing well.
• 11 serve immediately.