Title: General Tso's Chicken with Orange
Categories: Chinese
Yield: 4 Servings

3/4 lb Boneless chicken breast
2 ts Dark soy sauce
2 ts Rice wine
-or dry sherry
1 ts Ginger root; minced
1 ts Cornstarch
1 ts 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 ts 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.

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