Categories: Poultry, Oriental 
      Yield: 4 servings 
  
    3/4 lb Boneless chicken breast             1 tb Chopped fresh orange peel OR 
      2 ts Dark soy sauce                      2 ts - dried citrus peel 
      2 ts Rice wine or dry sherry                  -(soaked & coarsely chopped) 
      1 ts Finely chopped ginger root        1/2 ts Roasted Sichuan peppercorns 
      1 ts Cornstarch                               * (finely ground), optional 
      1 ts Sesame oil                          2 ts Dark soy sauce 
    1/3 c  Oil, preferably peanut            1/4 ts Salt 
      2    Dried red chiles                    1 ts Sugar 
           - cut in half lengthwise          1/2 ts Sesame oil 
  
  CUT CHICKEN INTO THIN SLICES 2 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 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 chiles. Stir-fry them for 10 seconds, and then return the chicken to 
  the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing 
  well. Serve the dish at once. 
   
  KEN HOM 
   
  PRODIGY GUEST CHEFS COOKBOOK