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Chicken with Orange Peel Stir Fry*

1 (2-lb) fryer or 2 chicken breasts, boned and skinned, cut into 1-inch pieces
1/4 tsp salt or to taste
2 Tbsp dark soy sauce
1 Tbsp cornstarch
4 cups oil for deep frying
2 Tbsp sesame oil
2 Tbsp preserved mandarin orange peel or fresh dried mandarine orange rind,* cut
into chunks
1 Tbsp scallion, chopped fine
1 Tbsp ginger, chopped fine
2 whole dried red chili peppers, cut into quarters
4 1/2 tsp sherry
1 tsp red wine vinegar
3/4 Tbsp sugar or brown sugar

Sprinkle chicken with salt. Mix with 1 tablespoon of soy sauce and cornstarch.

Heat oil to boiling in wok. Deep fry chicken 1 minute. Drain. Remove chicken and oil.

Heat sesame oil in wok. Stir fry orange peel, scallion, ginger, and chili peppers 1 minute.

Add sherry, 1 tablespoon soy sauce, wine vinegar, and sugar. Then add chicken. Stir fry 2 minutes. Remove to platter. Serve hot over white rice.

Serves 4 to 6

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