3/4 lb Boneless chicken breast
2 ts Dark soy sauce
2 ts Rice wine or dry sherry
1 ts Finely chopped ginger root
1 ts Cornstarch
1/3 c Oil, peferably peanut
2 Dried red chiles cut in half lengthwise
1 tb Chopped fresh orange peel OR (soaked & coarsely chopped)
2 ts - dried citrus peel
1/2 ts Roasted Sichuan peppercorns (finely ground), optional
2 ts Dark soy sauce
1/4 ts Salt
1 ts Sugar
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.
"I have no truck with lettuce, cabbage, and similar chlorophyll. Any dietitian will tell you that a running foot of apple strudel contains four times the vitamins of a bushel of beans."
S.J. Perelman
I found a neat trick with the hamburger meat mixture for tacos. I put a can of black refried beans for every 2 lbs of meat (I use 2 packages of low sodium taco seasoning). The 'taco meat' isn't crumbly, it stays in the shells...and more importantly I don't get it all over the floor!!!
