Name: Chinese: Orange Chicken
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

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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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