Ingredients
------------CHICKEN------------
1 tb Soy sauce
1 ts Sesame oil
1 tb Rice wine
1 lb Boned and skinned chicken,Cut into 1/2-inch cubes
2 ts Cornstarch
1 1/2 ts Minced fresh ginger
------------GARNISH-------------
2 ts Minced fresh orange peel
-------------SAUCE---------------
2 tb Chicken stock Pinch freshly ground white
1 1/2 tb Soy sauce Pepper
1 tb Rice wine
1/4 c Peanut oil
2 ts Cornstarch
6 To 8 snow peas
1 ts Sesame oil Cooked rice
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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 1/4 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.
Makes 3 servings.
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