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Chicken with Orange Peel Stir Fry


  • 2 chicken breasts, boned and skinned, cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 2 tablespoons dark soy sauce
  • 1 tablespoon cornstarch
  • 4 cups oil (for deep frying)
  • 2 tablespoons sesame seed oil
  • 2 tablespoons preserved orange peel or fresh dried orange rind, cut into chunks
  • 1 tablespoon scallion, chopped fine
  • 1 tablespoon ginger, chopped fine
  • 2 whole dried red chile peppers, cut into quarters
  • 4 1/2 teaspoons sherry
  • 1 teaspoon red wine vinegar
  • 3/4 tablespoon granulated sugar


  1. Sprinkle chicken with salt. Mix with 1 tablespoon of the soy sauce and cornstarch.
  2. Heat oil to boiling in wok. Deep fry chicken for 1 minute. Drain. Remove chicken and oil.
  3. Heat sesame oil in wok. Stir fry orange peel, scallion, ginger and chile peppers for 1 minute. Add sherry, remaining 1 tablespoon soy sauce, wine vinegar and sugar, then add chicken. Stir fry for 2 minutes.
  4. Remove to platter.
  5. Serve hot.

Serves 4 to 6.

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