Chinese: Orange Chicken

• 1 tablespoon soy sauce, tamari
• 1 tablespoon rice wine
• 2 teaspoons cornstarch
• 1 1/2 teaspoon ginger fresh, minced
• 1 teaspoon sesame oil
• 1 pound chicken boned, skinned and cut into 1/2-inch cubes
• 2 teaspoons orange zest fresh, minced
• 2 tablespoons chicken broth
• 1 1/2 tablespoon soy sauce, tamari
• 1 tablespoon rice wine
• 2 teaspoons cornstarch
• 1 teaspoon sesame oil
• 1 x white pepper
• 1/4 cup peanut oil
• 1 x rice cooked
• 8 each snow pea pods

1. Combine first five ingredients in small bowl.
2. Add chicken and toss to coat well.
3. Cover and marinate at room temperature at least 30 minutes, stirring occasionally.
4. Soak orange peel in enough water to cover, about 5 minutes.
5. Drain and set aside.
6. Combine stock, soy sauce, rice wine, cornstarch, sesame oil and pepper.
7. Mix.
8. Set aside.
9. Heat 1/4 cup oil.
10. Drain chicken.
11. Stir-fry in small batches, about 2 minutes.
12. Remove.
13. Heat peanut oil with orange peel; stir-fry 1 minute.
14. Return chicken to wok with snow peas and soy mixture; stir-fry 3 minutes.
15. Serve immediately over rice.

soy sauce, rice wine, cornstarch, ginger fresh, sesame oil, chicken, orange zest, chicken broth, soy sauce, rice wine, cornstarch, sesame oil, white pepper, peanut oil, rice, snow

Taken from recipeland.com/recipe/v/chinese-orange-chicken-572 (may not work)