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Orange Chicken With Red Chiles




Source of Recipe


Internet


List of Ingredients




Marinade:
1/2 tablespoon cornstarch
1 tablespoon dry vermouth or white wine

1/2 pound boneless chicken breast, cut into 1/2 inch pieces

Sauce:
1/2 tablespoon minced ginger
1/2 tablespoon minced garlic
1 green onion, minced
1/2 teaspoon ground Sichuan peppercorns
1 tablespoon dry vermouth or white wine
2 tablespoons soy sauce
1 tablespoon hot bean sauce
2 tablespoons dried orange peel, soaked in hot water for 1/2 hour and shredded
2 teaspoons sugar or honey
1/2 teaspoon sesame oil
For the Stir-fry :
2 tablespoons peanut oil
6 small dried hot red chiles, such as Japones or de Arbol


Recipe



Combine the ingredients for the marinade in a bowl, stir well, and add the chicken. Let sit for 30 minutes.
Combine all the sauce ingredients in a bowl, stir well, and set aside. Heat the wok over high heat.

Add the peanut oil and when it just begins to smoke, add the chiles and marinated chicken. Stir-fry for about 1 minute. Add the sauce and stir-fry for an additional 30 seconds. Remove the chiles before serving.
Serves 2.