| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Chinese | Chicken, Vegetables | 3 | Servings |
INGREDIENTS
| 1 | tb | Soy sauce |
| 1 | tb | Rice wine |
| 2 | ts | Cornstarch |
| 1 1/2 | ts | Minced fresh ginger |
| 1 | ts | Sesame oil |
| 1 | lb | Boned and skinned chicken, |
| Cut into 1/2-inch cubes | ||
| 2 | ts | Minced fresh orange peel |
| 2 | tb | Chicken stock |
| 1 1/2 | tb | Soy sauce |
| 1 | tb | Rice wine |
| 2 | ts | Cornstarch |
| 1 | ts | Sesame oil |
| Pinch freshly ground white | ||
| Pepper | ||
| 1/4 | c | Peanut oil |
| 6 | To 8 snow peas | |
| Cooked rice |
INSTRUCTIONS
CHICKEN GARNISH SAUCE 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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