Chicken With Orange Peel - Szechuan Style

Recipe Ingredients

1		Orange (large)
2		Chicken breasts - skinned and boned
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Dry sherry
4		Green onions - cut into 2 inch pieces
1 teaspoon	5ml	Minced - peeled ginger root, or
1/4 teaspoon	1.3ml	Ground ginger
2 1/2 teaspoons	12ml	Cornstarch
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Orange juice
1/4 cup	59ml	Salad oil
1/4 teaspoon	1.3ml	Crushed red pepper

Recipe Instructions

With vegetable peeler, cut peel from orange into 1 1/2 inch-wide pieces, being careful not to cut into white membrane. Cut pieces into 1 1/2 inch-long strips. On small cookie sheet, let peels dry slightly in 200^F. oven 30 minutes.

Cut chicken into 1 1/2-inch pieces. In medium bowl, mix well chicken, soy sauce, sherry, green onions, red pepper and ginger. In small bowl, mix well cornstarch, sugar, salt and orange juice. Cover and refrigerate both.

About 15 minutes before serving: In 10-inch skillet over medium heat, in hot oil, with slotted spoon, stir-fry peels until crisp and edges are slightly browned, about 2 minutes; drain on paper towels.

In remaining oil in skillet, over high heat, stir-fry chicken mixture until chicken loses pink color and is tender, about 4 minutes. Stir orange-juice mixture, then add to chicken and stir-fry until mixture is slightly thickened and coats chicken.

Spoon onto warm platter; sprinkle with peels.

Source:
Jenipher Lapoint

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