Geoff's Spicy Orange Chicken

Sometime in the 1980's my friend Geoff found a recipe for "Tangerine Chicken" in a magazine. We tried it but it wasn't nearly spicy enough for us. This is a heavily modified version of that recipe.

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 3  tablespoons cornstarch
• 6  tablespoons  mongolian  fire oil (or red pepper oil)
• 1⁄3 cup apple cider vinegar
• 4  boneless skinless chicken breasts, in bite size peices
• 3  tablespoons  vegetable oil
• 1  jalapeno pepper, diced small
• 3  cloves garlic, diced small or put through garlic press
• 2  inches ginger, diced small
• 1  medium orange, zest of
• 3 -5  oranges, juice of

Directions

1. Combine corn starch, 3 tbsp fire oil, and vinegar in a large bowl.
2. Add chicken and marinate at least 30 minutes.
3. In a wok or large frying pan heat vegitable oil and 3 tbsp fire oil.
4. Add jalapino, garlic, ginger and orange zest, and saute for 2 minutes.
5. Stir chicken in marinade and add all to the ingredients in the wok.
6. Cook, stirring constantly, for 5 minutes.
7. Set temperature to low and add orange juice, mixing thoroughly.
8. Simmer for 5 minutes or until sauce has thickened to desired consistancy.
9. Serve over rice.
10. Note: rice, orange juice or slices, or cucumbers will cut the spice.
11. DON'T drink something to try to cool your mouth!
12. This is a VERY hot dish, but can be made less spicy by decreasing the fire oil, the amount of jalapino or ginger.