Orange Peel Chicken

• 3/4 lb boneless chicken breast
• 1/3 cup peanut oil
• For the marinade
• 2 teaspoons soy sauce
• 2 teaspoons rice wine or 2 teaspoons dry sherry
• 1 teaspoon gingerroot, minced
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil
• For the stir fry
• 2 dried red chilies, halved lengthwise
• 1 tablespoon zested orange rind
• 1/2 teaspoon fine ground roasted szechuan peppercorns (optional)
• 2 teaspoons soy sauce
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1/2 teaspoon sesame oil

1. Cut the chicken into thin slices, two inches long, cutting against the grain.
2. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil.
3. Mix well, and then let the mixture marinate for about 20 minutes.
4. Heat the peanut oil in a wok or large skillet until it is very hot.
5. 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.
6. Remove it and leave to drain in a colander or sieve.
7. Pour off most of the oil, leaving about 2 teaspoons.
8. Reheat the pan over a high heat and then add the dried chilis.
9. Stir-fry them for 10 seconds, and then return the chicken to the pan.
10. Add the rest of the ingredients and stir-fry for four minutes, mixing well.
11. Serve immediately.

chicken breast, peanut oil, marinade, soy sauce, rice wine, gingerroot, cornstarch, sesame oil, red chilies, orange rind, szechuan, soy sauce, salt, sugar, sesame oil

Taken from www.food.com/recipe/orange-peel-chicken-39799 (may not work)