General tso's chicken with orange

Yield: 4 servings

Measure Ingredient
¾ pounds Boneless chicken breast
2 teaspoons Dark soy sauce
2 teaspoons Rice wine or dry sherry
1 teaspoon Ginger root; minced
1 teaspoon Cornstarch
1 teaspoon Sesame oil
⅓ cup Peanut oil
2 Dried red chiles halve lengthwise
1 tablespoon Orange peel; coarse chop
½ teaspoon Fine ground roasted sichuan peppercorns (optional)
2 teaspoons Dark soy sauce
¼ teaspoon Salt
1 teaspoon Sugar
½ teaspoon Sesame oil

This popular dish gets a lift from the addition of orange peel, hence its other name, Orange Peel Chicken.

CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the 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 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once.

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