General tao's chicken

Yield: 4 Servings

Ingredients:

3/4 lb Boneless chicken breast 2 ts Dark soy sauce 2 ts Rice wine or

Instructions:

dry Sherry 1 ts Finely chopped ginger root 1 ts Cornstarch 1 ts Sesame oil 1/3 c Peanut oil 2 Dried red chilies cut in x -half lengthwise 1 tb Coarsely chopped fresh x -orange peel -OR- 2 ts Soaked and coarsely chopped x -dried citrus peel 1/2 ts Finely ground roasted Sichun x ~peppercorns (optional) 2 ts Dark soy sauce 1/4 ts Salt 1 ts Sugar 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 ginger cornstarch and 1 ts sesame oil. Mix well let 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 ts. Reheat the pan over a high heat and add the dried chilies. Stir-fry them for 10 seconds then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes mixing well. Serve immediately over white rice.