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Foodgeek: |
Anonymous
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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3/4 lb. boneless chicken breast
2 tsp. dark soy sauce
2 tsp. rice winesherry
1 tsp. finely chopped ginger root
1 tsp. cornstarch
1 tsp. sesame oil
1/3 cup peanut oil
2 dried red chiles, halved lengthwise
1 tbsp. chopped fresh orange peel or
2 tsp. dried citrus peel, soaked and coarsely chopped
1/2 tsp. roasted sichuan peppercorns, finely ground (optional)
2 tsp. dark soy sauce
1/4 tsp. salt
1 tsp. sugar
1/2 tsp. sesame oil
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Directions:
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Cut chicken into thin slices 2-inches long against the grain. Place in bowl with soy sauce, rice wine, ginger, cornstarch and sesame oil. Mix toegher and let marinate for 20 minutes.
Heat the peanut oil in a wok until very hot. Remove chicken with a slotted spoon and place in pan; stir-fry for 2 minutes until browned. Remove and drain in a colander.
Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once.
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