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Chinese Orange Chicken


Servings: Serves 3 people

1 TBS soy sauce
1 TBS rice wine
2 TBS cornstarch
1 1/2 tsp minced fresh ginger
1 tsp sesame oil
1 lb boned and skinned chicken, cut into 1/2-inch cubes


2 tsp minced fresh orange peel


2 TBS chicken stock
1 1/2 TBS soy sauce
1 TBS rice wine
2 tsp cornstarch
1 tsp sesame oil
1 pinch white pepper
1/4 cup peanut oil
6 snow peas, sliced in thirds diagonally

cooked rice


Combine the first five ingredients in a small bowl.

Add the chicken and toss to coat well.

Cover and marinate at room temperature for at least 1/2 hour, stirring occasionally.

Soak the orange peel in enough water to cover it for about 5 minutes, then drain and set aside.

Combine the stock, soy sauce, rice wine, cornstarch, sesame oil, and pepper, then set aside.

Heat 1/4 cup oil.

Drain the chicken.

Stir fry in small batches, for about 2 minutes, and remove.

Heat the peanut oil with the orange peel and stir fry for 1 minute.

Return the chicken to the wok with the snow peas and soy mixture and stir fry for 3 minutes.

Serve immediately over the rice.

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