Orange Peel Chicken Recipe

Sauce:
1 tablespoon vegetable oil
2 tablespoons minced garlic
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce

1/2 cup vegetable oil
4 chicken breasts, boneless, skinless
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, julienned (into 1/8" thick strips)

1. Prepare the sauce: In medium saucepan, heat oil; add garlic and
onions; do not let the garlic burn; add tomato sauce; bring to boil.

2. Add sugar, chili sauce and soy sauce; bring to boil; simmer 5 to
6 minutes or until sauce thickens; remove from heat.

3. Prepare chicken: In wok or large skillet, heat oil. Meanwhile
cut chicken breasts into bite-sized pieces.

4. In medium bowl combine egg and milk; mix well. Place flour in
shallow dish.

5. Coat chicken pieces - first in the flour, then the egg wash and
back into the flour. Cook in 2 or 3 batches until all chicken is
cooked.

6. When chicken is done, remove oil and rinse out wok with water;
reheat pan. When hot, add orange peel and chicken; heat through -
about a minute - stirring gently.

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Chinese Cooking Tips
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Don't use dark soy sauce unless the recipe specifically calls for
it. When a recipe simply says to add soy or soya sauce, use light
soy sauce or one of the Japanese brands such as Kikkoman.

If preparing stir-fried meat and vegetables, stir-fry the meat
first and set it aside. Usually you will return it to the wok with
a sauce during the final stages of cooking.

When stir-frying vegetables, cook the toughest and thickest
vegetables for a longer period than the softer, leafy vegetables.
Vegetables such as broccoli, carrots, and cabbage need to be cooked
longer than bok choy, which in turn is cooked longer than snow peas
or bean sprouts.

Source: America's Secret Recipes by Ron Douglas (Coming March 1st).