Title: Orange Chicken Ii
Categories: Oriental Entree Poultry Fruit
Yield: 4 Servings
| 2 | | Whole chicken breasts |
| 1 | | Green onion |
| MARINADE |
| 2 | | Slices ginger |
| 1/4 | ts | Salt |
| 4 | | Dried red peppers |
| 1 | tb | Soy sauce |
| SAUCE |
| 1 | tb | Cornstarch |
| 1 1/2 | tb | Rice wine |
| 3 | tb | Oil |
| 1 | tb | Soy sauce |
| 2 | tb | Fresh orange peel |
| 1 | ts | Red wine vinegar |
| 2 1/2 | ts | Sugar |
PREPARATION: Cut chicken into 3/4" pieces. Mix marinade. Add chicken.
Marinate 30 minutes. Shred orange peel. Fine chop green onion. Mince
ginger. Mix sauce. COOKING: Heat 2 Tbs oil in wok over high heat. Stir-fry
chicken 2-3 minutes until white and firm. Remove. Wipe wok clean. Heat 1
Tbs oil over high heat. Stir-fry dried peppers until dark red. Reduce
temperature to medium. Stir-fry orange peel; green onion and ginger until
aroma comes. About 1 minute. Raise temperature to high. Add sauce. Bring to
boil. Return chicken to wok. Stir-fry until well mixed and heated through.