2 Slices ginger 1/4 t Salt 4 Dried red peppers 1 T Soy sauce
SAUCE:
1 T Cornstarch 1 1/2 T Rice wine 3 T Oil 1 T Soy sauce 2 T Fresh orange peel 1 t Red wine vinegar 2 1/2 t Sugar 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.