Recipe - General Taos Chicken

Three fourths pound Boneless chicken breast
2 teaspoon Dark soy sauce
2 teaspoon Rice wine or dry sherry
1 teaspoon Finely chopped ginger root
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1/3 cup Peanut oil
2 Dried red chiles; cut in
half, lengthwise
1 tablespoon Coarsely chopped fresh
orange peel OR
2 teaspoon Soaked and coarsely chopped
dried citrus peel
One half teaspoon Finely ground roasted
Szechuan peppercorns
optional
2 teaspoon Dark soy sauce
One fourth teaspoon Salt
1 teaspoon Sugar
One half teaspoon Sesame oil

Cut chicken into thin slices, 2 inches long, cutting against the grain. Put
it into a bowl together with the soy sauce, rice wine, ginger, cornstarch
and 1 teaspoon sesame oil. Mix well, let 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
stirfry 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 ts. Reheat
the pan over a high heat and add the dried chilies. Stirfry them for 10
seconds, then return the chicken to the pan. Add the rest of the
ingredients and stirfry for 4 minutes, mixing well. Serve immediately over
white rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini