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  Chicken with Orange Peel
  Category: Asian
  Author: William Dorman, Frederick, MD
  Date: 10/2/2010
  Hits: 1135
Ingredients:
History: Another favorite recipe I received from a good friend while traveling in the Army.
Serving Size: 4
Preparation Time: 1:00

Amount/Measure/Ingredient
1 large orange
2 large white chicken breasts skinned and boned
1 tablespoons (tbsp.) soy sauce
1 tbsp. dry sherry
4 green onions, cut in 2 inch pieces
1/4 teaspoon (tsp) crushed red pepper
1 tsp minced, peeled ginger root
2 1/2 tbsp. cornstarch
1/2 tsp salt
1/2 tsp sugar
1/2 cup orange juice
1/4 cup salad oil
Instructions:
Prep: With vegetable peeler, cut peel from orange into 1-1/2 inch wide pieces, being careful not to cut into white membrane.

Cut pieces into 1-1/2 inch long strips.

On a small cookie sheet, let peels dry slightly in 200 F oven for about 30 minutes.

Cut chicken in 1-1/2 inch strips. In medium bowl mix well, chicken, soy sauce, sherry, green onions, red pepper and ginger.

In a small bowl, mix well cornstarch, sugar, salt, and orange juice. cover and refrigerate both till ready to serve.

About 15 minutes before serving: In a 10 inch skillet or wok. over medium heat, in hot oil, with slotted spoon stir fry peels until crisp and edges are slightly browned, about 2 minutes; drain on paper towels.

In oil remaining in skillet, over high heat, stir fry chicken mixture until chicken loses pink color and is tender, about 4 minutes.

Stir orange juice mixture, then add to chicken and stir fry until mixture is slightly thickened and coats chicken.

Spoon onto warm platter; sprinkle with peels.

Serve with favorite rice. ---

Reformatted from a recipe submitted to goodcooking.com, © Good Cooking, Inc.
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