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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3/4 lb boneless chicken breast |
2 teaspoons dark soy sauce |
1 teaspoon gingerroot, finely chopped |
1 teaspoon cornstarch |
1 teaspoon sesame oil |
1/3 cup oil, preferably peanut |
2 dried red chilies, cut in half lengthwise |
1 tablespoon orange rind, chopped or 2 teaspoons dried citrus peel, soaked & coarsely chopped |
1/2 teaspoon roasted sichuan peppercorn, finely ground (optional) |
2 teaspoons dark soy sauce |
1/4 teaspoon salt |
1 teaspoon sugar |
1/2 teaspoon sesame oil |
Directions:
1. CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain.
2. Put it into a bowl together with the soy sauce, ginger, cornstarch and 1 teaspoon sesame oil.
3. Mix well, and then let the mixture marinate for about 20 minutes.
4. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon.
5. Add it to the pan and stir-fry it for 2 minutes until it br owns.
6. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons.
7. Reheat the pan over a high heat and then add the dried chiles.
8. Stir-fry them for 10 seconds, and then return the chicken to the pan.
9. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well.
10. Serve the dish at once.
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