Ingredients
- 8 snow peas
- 2 nbsp
- 1 pepper (white)
- 1 rice (cooked)
- 270 gr chicken
- 60 ml peanut oil
- 38 ml soy sauce
- 30 ml chicken stock
- 30 ml rice wine
- 10 gr cornstarch
- 10 ml sesame oil
- 7 gr ginger
- 4 gr orange peel
Combine first five ingredients in small bowl. Add chicken and toss to coat well. Cover and marinate at room temperature at least 30 minutes, stirring occasionally.
Soak orange peel in enough water to cover, about 5 minutes. Drain and set aside.
Combine stock, soy sauce, rice wine, cornstarch, sesame oil and pepper. Mix. Set aside.
Heat quarter cup oil. Drain chicken. Stir-fry in small batches, about 2 minutes. Remove.
Heat peanut oil with orange peel; stir-fry 1 minute. Return chicken to wok with snow peas and soy mixture; stir-fry 3 minutes.
Serve immediately over rice.
