Chinese: orange chicken

3 servings

Ingredients

Quantity Ingredient
1 tablespoon Soy sauce
1 tablespoon Rice wine
2 teaspoons Cornstarch
1½ teaspoon Minced fresh ginger
2 teaspoons Minced fresh orange peel
2 tablespoons Chicken stock
1½ tablespoon Soy sauce
1 tablespoon Rice wine
2 teaspoons Cornstarch
1 teaspoon Sesame oil
1 teaspoon Sesame oil
1 pounds Boned and skinned chicken,
Cut into 1/2-inch cubes
Pinch freshly ground white
Pepper
¼ cup Peanut oil
6 To 8 snow peas
Cooked rice

Directions

CHICKEN

GARNISH

SAUCE

Combine first five ingredients in small bowl. Add chicken and toss to coat well. Cover and marinate at room temperature at least 30 minutes, stirring occasionally. Soak orange peel in enough water to cover, about 5 minutes. Drain and set aside.

Combine stock, soy sauce, rice wine, cornstarch, sesame oil and pepper. Mix. Set aside.

Heat ¼ cup oil. Drain chicken. Stir-fry in small batches, about 2 minutes. Remove.

Heat peanut oil with orange peel; stir-fry 1 minute. Return chicken to wok with snow peas and soy mixture; stir-fry 3 minutes.

Serve immediately over rice.

Shared by Cate Vanicek

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