Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Boneless chicken breast 1 tb Chopped fresh orange peel OR
2 ts Dark soy sauce 2 ts - dried citrus peel
2 ts Rice wine or dry sherry -(soaked coarsely chopped)
1 ts Finely chopped ginger root 1/2 ts Roasted Sichuan peppercorns
1 ts Cornstarch * (finely ground), optional
1 ts Sesame oil 2 ts Dark soy sauce
1/3 c Oil, preferably peanut 1/4 ts Salt
2 Dried red chiles 1 ts Sugar
- cut in half lengthwise 1/2 ts 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 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.

KEN HOM PRODIGY GUEST CHEFS COOKBOOK

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