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Chinese: Orange Chicken Recipe
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| Ingredients | | | | | ---CHICKEN--- | | | 1 | tablespoon | soy sauce | | | 1 | tablespoon | rice wine | | | 2 | teaspoon | cornstarch | | | 1 1/2 | teaspoon | ginger, fresh, minced | | | 1 | teaspoon | sesame oil | | | 1 | pound | chicken, boned, skinned and cut into 1/2-inch cubes | | | | | | | | | | ---GARNISH--- | | | 2 | teaspoon | orange peel, fresh, minced | | | | | | | | | | ---SAUCE--- | | | 2 | tablespoon | chicken stock | | | 1 1/2 | tablespoon | soy sauce | | | 1 | tablespoon | rice wine | | | 2 | teaspoon | cornstarch | | | 1 | teaspoon | sesame oil | | | 1 | | white pepper | | | 1/4 | cup | peanut oil | | | 6-8 | each | snow peas | | | 1 | | cooked rice | | | | | |
Directions:
| Combine first five ingredients in small bowl. Add chicken and toss to coat well. Cover and marinate at room temperature at least 30 minutes, stirring occasionally.
Soak orange peel in enough water to cover, about 5 minutes. Drain and set aside.
Combine stock, soy sauce, rice wine, cornstarch, sesame oil and pepper. Mix. Set aside.
Heat 1/4 cup oil. Drain chicken. Stir-fry in small batches, about 2 minutes. Remove.
Heat peanut oil with orange peel; stir-fry 1 minute. Return chicken to wok with snow peas and soy mixture; stir-fry 3 minutes.
Serve immediately over rice.
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