Orange Peel Chicken

Name: Orange Peel Chicken
Ingredients: 3/4 lb boneless chicken breast; 1/3 cup peanut oil; For the marinade; 2 teaspoons soy sauce; 2 teaspoons rice wine or 2 teaspoons dry sherry; 1 teaspoon gingerroot, minced; 1 teaspoon cornstarch; 1 teaspoon sesame oil; For the stir fry; 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

16 ingredients

11 steps

Ingredients

3/4 lb boneless chicken breast
1/3 cup peanut oil
For the marinade
2 teaspoons soy sauce
2 teaspoons rice wine or 2 teaspoons dry sherry
1 teaspoon gingerroot, minced
1 teaspoon cornstarch
1 teaspoon sesame oil
For the stir fry
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

Directions

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.