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CHINESE: ORANGE CHICKEN

Category:    Chicken, Vegetables
Yield: 3 servings
 
----------------------------------CHICKEN----------------------------------
      1 tb Soy sauce                           1 ts Sesame oil
      1 tb Rice wine                           1 lb Boned and skinned chicken,
      2 ts Cornstarch                               Cut into 1/2-inch cubes
  1 1/2 ts Minced fresh ginger           

----------------------------------GARNISH----------------------------------
      2 ts Minced fresh orange peel      

-----------------------------------SAUCE-----------------------------------
      2 tb Chicken stock                            Pinch freshly ground white
  1 1/2 tb Soy sauce                                Pepper
      1 tb Rice wine                         1/4 c  Peanut oil
      2 ts Cornstarch                          6    To 8 snow peas
      1 ts Sesame oil                               Cooked rice
 
  Combine first five ingredients in small bowl.  Add chicken and toss to coat
  well.  Cover and marinate at room temperature at least 30 minutes, stirring
  occasionally.
  
  Soak orange peel in enough water to cover, about 5 minutes.  Drain and set
  aside.
  
  Combine stock, soy sauce, rice wine, cornstarch, sesame oil and pepper.
  Mix.  Set aside.
  
  Heat 1/4 cup oil.  Drain chicken.  Stir-fry in small batches, about 2
  minutes.  Remove.
  
  Heat peanut oil with orange peel; stir-fry 1 minute.  Return chicken to wok
  with snow peas and soy mixture; stir-fry 3 minutes.
  
  Serve immediately over rice.

 

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