Ingredients 3/4 pound boneless chicken breast 2 teaspoon dark soy sauce 2 teaspoon rice wine, or dry sherry 1 teaspoon finely ginger root, chopped 1 teaspoon cornstarch 1 teaspoon sesame oil 1/3 cup oil, preferably peanut 2 each dried red chiles 1 - cut in half lengthwise 1 tablespoon orange peel or, chopped, fresh 2 teaspoon - dried citrus peel 1 -(soaked & coarsely chopped) 1/2 teaspoon roasted sichuan peppercorns 1 * (finely ground), optional 2 teaspoon dark soy sauce 1/4 teaspoon salt 1 teaspoon sugar 1/2 teaspoon sesame oil Directions: Cut the chicken breast into thin slices about 2 inches long, cutting against the grain. Place chicken into a bowl 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 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.