*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   lb           Boneless chicken breast
    2       ts           Dark soy sauce
    2       ts           Rice wine
                         -or dry sherry
    1       t            Ginger root -- minced
    1       t            Cornstarch
    1       t            Sesame oil
      1/3   c            Peanut oil
    2                    Dried red chiles
                         - halve lengthwise
    1       tb           Orange peel -- coarse chop
      1/2   ts           Fine ground roasted sichuan
                         -peppercorns (optional)
    2       ts           Dark soy sauce
      1/4   ts           Salt
    1       t            Sugar
      1/2   ts           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 stir-fry 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. 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.
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