3/4 lb Boneless chicken breast

2 ts Dark soy sauce

2 ts Rice wine

-or dry sherry 1 ts Ginger root; minced

1 ts Cornstarch

1 ts Sesame oil

1/3 c Peanut oil

2 Dried red chiles

- halve lengthwise 1 tb Orange peel; coarse chop

1/2 ts Fine ground roasted sichuan

-peppercorns (optional) 2 ts Dark soy sauce

1/4 ts Salt

1 ts Sugar

1/2 ts Sesame oil

This popular dish gets a lift from the addition of orange peel, hence its other name, Orange Peel Chicken. CUT CHICKEN INTO THIN SLICES 2 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 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 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.