Yield: 4 Servings
¾ lb Boneless chicken breast 2 ts Dark soy sauce 2 ts Rice wine or dry Sherry 1 ts Finely chopped ginger root 1 ts Cornstarch 1 ts Sesame oil ⅓ c Peanut oil 2 Dried red chilies, cut in x -half lengthwise 1 tb Coarsely chopped fresh x -orange peel -OR- 2 ts Soaked and coarsely chopped x -dried citrus peel ½ ts Finely ground roasted Sichun x ~peppercorns (optional) 2 ts Dark soy sauce ¼ ts Salt 1 ts Sugar ½ ts Sesame oil Cut chicken into thin slices, 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine, ginger, cornstarch and 1 ts sesame oil. Mix well, let mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. 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. Remove it and leave to drain in a colander or sieve.
Pour off most of the oil, leaving about 2 ts. Reheat the pan over a high heat and add the dried chilies. Stir-fry them for 10 seconds, then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve immediately over white rice.