| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits, Grains | Oriental, Main dish, Poultry, Fruits/nuts | 4 | Servings | |
INGREDIENTS
| 2 | Whole chicken breasts | |
| 1 | Green onion | |
| 2 | Slices ginger | |
| 1/4 | ts | Salt |
| 4 | Dried red peppers | |
| 1 | tb | Soy sauce |
| 1 | tb | Cornstarch |
| 1 1/2 | tb | Rice wine |
| 3 | tb | Oil |
| 1 | tb | Soy sauce |
| 2 | tb | Fresh orange peel |
| 1 | ts | Red wine vinegar |
| 2 1/2 | ts | Sugar |
INSTRUCTIONS
MARINADE SAUCE 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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