Orange Peel Chicken - cooking recipe

Ingredients

3/4 lb boneless chicken breast
1/3 cup peanut oil
For the marinade
2 teaspoons soy sauce
2 teaspoons rice wine or 2 teaspoons dry sherry
1 teaspoon gingerroot, minced
1 teaspoon cornstarch
1 teaspoon sesame oil
For the stir fry
2 dried red chilies, halved lengthwise
1 tablespoon zested orange rind
1/2 teaspoon fine ground roasted szechuan peppercorns (optional)
2 teaspoons soy sauce
1/4 teaspoon salt
1 tablespoon sugar
1/2 teaspoon sesame oil

Preparation

Cut the chicken into thin slices, two inches long, cutting against the grain.
Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil.
Mix well, and then let the mixture marinate for about 20 minutes.
Heat the peanut oil in a wok or large skillet until it is very hot.
Remove the chicken from the marinade with a slotted spoon, add it to the pan and stir-fry it for 2 minutes until it browns.
Remove it and leave to drain in a colander or sieve.
Pour off most of the oil, leaving about 2 teaspoons.
Reheat the pan over a high heat and then add the dried chilis.
Stir-fry them for 10 seconds, and then return the chicken to the pan.
Add the rest of the ingredients and stir-fry for four minutes, mixing well.
Serve immediately.