Orange Peel Chicken

I've posted this recipe as I originally found it, although I tend to brown the chicken under the grill in the oven after it's marinated, in order to avoid using so much oil. The disadvantage to the oven method is it takes longer and heats up your kitchen. Serve with rice or potatoes and a favourite vegetable.

• Ready In: 40 mins
• Serves: 3-4

Ingredients

• 3⁄4 lb boneless chicken breast
• 1⁄3 cup  peanut oil

• For the marinade

• 2  teaspoons soy sauce
• 2  teaspoons rice wine or 2  teaspoons dry sherry
• 1  teaspoon gingerroot, minced
• 1  teaspoon cornstarch
• 1  teaspoon  sesame oil

• For the stir fry

• 2  dried red chilies, halved lengthwise
• 1  tablespoon  zested  orange rind
• 1⁄2 teaspoon  fine ground roasted szechuan peppercorns (optional)
• 2  teaspoons soy sauce
• 1⁄4 teaspoon salt
• 1  tablespoon sugar
• 1⁄2 teaspoon  sesame oil

Directions

1. Cut the chicken into thin slices, two inches long, cutting against the grain.
2. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil.
3. Mix well, and then let the mixture marinate for about 20 minutes.
4. Heat the peanut oil in a wok or large skillet until it is very hot.
5. 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.
6. Remove it and leave to drain in a colander or sieve.
7. Pour off most of the oil, leaving about 2 teaspoons.
8. Reheat the pan over a high heat and then add the dried chilis.
9. Stir-fry them for 10 seconds, and then return the chicken to the pan.
10. Add the rest of the ingredients and stir-fry for four minutes, mixing well.
11. Serve immediately.