Orange chicken ii
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole chicken breasts | |
| 2 | Slices ginger | |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Cornstarch |
| 1½ | tablespoon | Rice wine |
| 3 | tablespoons | Oil |
| 1 | tablespoon | Soy sauce |
| 1 | Green onion | |
| 4 | Dried red peppers | |
| 1 | tablespoon | Soy sauce |
| 2 | tablespoons | Fresh orange peel |
| 1 | teaspoon | Red wine vinegar |
| 2½ | teaspoon | Sugar |
Directions
MARINADE
SAUCE
PREPARATION: Cut chicken into ¾" 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.