Recipe - General Tsos Chicken With Orange

Three fourths pound Boneless chicken breast
2 teaspoon Dark soy sauce
2 teaspoon Rice wine
or dry sherry
1 teaspoon Ginger root; minced
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1/3 cup Peanut oil
2 Dried red chiles
halve lengthwise
1 tablespoon Orange peel; coarse chop
One half teaspoon Fine ground roasted sichuan
peppercorns (optional)
2 teaspoon Dark soy sauce
One fourth teaspoon Salt
1 teaspoon Sugar
One half teaspoon 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 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 teaspoons. Reheat the pan over a high heat and then add the
dried chiles. Stirfry them for 10 seconds, and then return the chicken to
the pan. Add the rest of the ingredients and stirfry for 4 minutes, mixing
well. Serve the dish at once.

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