Orange Peel Chicken

Name: Orange Peel Chicken
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 3-4 serving(s)
Ingredients: 3/4 lb boneless chicken breast; 1/3 cup peanut oil; 2 teaspoons soy sauce; 2 teaspoons rice wine or 2 teaspoons dry sherry; 1 teaspoon gingerroot, minced; 1 teaspoon cornstarch; 1 teaspoon sesame oil; 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

Submitted by Sackville

"I've posted this recipe as I originally found it, although I tend to brown the chicken under the grill in the oven after it's marinated, in order to avoid using so much oil. The disadvantage to the oven method is it takes longer and heats up your kitchen. Serve with rice or potatoes and a favourite vegetable."

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Ready In:: 40mins
Ingredients:: 14
Serves:: 3-4

ingredients

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

directions

Cut the chicken into thin slices, two 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 peanut 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 chilis.
Stir-fry them for 10 seconds, and then return the chicken to the pan.
Add the rest of the ingredients and stir-fry for four minutes, mixing well.
Serve immediately.

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RECIPE SUBMITTED BY

Sackville

London

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">

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