Recipe - Chicken With Orange Peel Szechuan Style

1 lg Orange
2 lg Whole chicken breasts;
skinned and boned
1 tablespoon Soy sauce
1 tablespoon Dry sherry
4 Green onions; cut into 2
inch piec
1 teaspoon Minced, peeled ginger root;
OR
One fourth teaspoon Ground ginger
2 One half teaspoon Cornstarch
One half teaspoon Sugar
One half teaspoon Salt
One half cup Orange juice
One fourth cup Salad oil
One fourth teaspoon Crushed red pepper

With vegetable peeler, cut peel from orange into 1 One half inchwide pieces,
being careful not to cut into white membrane. Cut pieces into 1 1/2
inchlong strips. On small cookie sheet, let peels dry slightly in 200^F.
oven 30 minutes.

Cut chicken into 1 1/2inch pieces. In medium bowl, mix well chicken, soy
sauce, sherry, green onions, red pepper and ginger. In small bowl, mix well
cornstarch, sugar, salt and orange juice. Cover and refrigerate both.

About 15 minutes before serving: In 10inch skillet over medium heat, in
hot oil, with slotted spoon, stirfry peels until crisp and edges are
slightly browned, about 2 minutes; drain on paper towels.

In remaining oil in skillet, over high heat, stirfry chicken mixture until
chicken loses pink color and is tender, about 4 minutes. Stir orangejuice
mixture, then add to chicken and stirfry until mixture is slightly
thickened and coats chicken.

Spoon onto warm platter; sprinkle with peels. Makes 4 servings.

Posted by J.APPLEBURY [Jim & Deb] FROM: The Good Housekeeping Illustrated
Cookbook Enjoy! Apple
:)
Posted to EATL Digest 11 Aug 96

Date: Mon, 12 Aug 1996 14:21:30 0500

From: LD Goss ldgoss@METRONET.COM