Ingredients
- 4 peppers (dried red)
- 2 chicken breasts (whole)
- 1 green onion
- 3 t oil
- 2 t soy sauce
- 2 1/2 t sugar
- 1 t wine vinegar (red)
- 1 1/2 t rice wine
- 2 t orange peel (fresh)
- 1 t cornstarch
- 1/4 t salt
- 2 slices ginger
PREPARATION: Cut chicken into 3/4" pieces. Mix marinade. Add chicken. Marinate 30 minutes. Shred orange peel. Fine chop green onion. Mince ginger. Mix sauce. COOKING: Heat 2 Tbs oil in wok over high heat. Stir-fry chicken 2-3 minutes until white and firm. Remove. Wipe wok clean. Heat 1 Tbs oil over high heat. Stir-fry dried peppers until dark red. Reduce temperature to medium. Stir-fry orange peel; green onion and ginger until aroma comes. About 1 minute. Raise temperature to high. Add sauce. Bring to boil. Return chicken to wok. Stir-fry until well mixed and heated through.
