Marinade

• 2 Tbs. each soy sauce and rice wine or sherry
• 1 tsp. sesame oil
• 1 Tbs. cornstarch

Sauce

• 3/4 cup chicken broth
• 3 1/2 Tbs. soy sauce
• 3 Tbs. rice wine or sherry
• 1 tsp sesame oil
• 1 1/2 tbs rice vinegar
• 2 tsp sugar
• 1 1/4 Tbs. cornstarch

• 1 1/2 bls boneless skinless chicken breast
• 3 Tbs. orange zest
• 1 1/2 cups sliced water chestnuts

• 5 Tbs. corn oil

• 1 1/2 tbs. minced garlic
• 1 Tbs minced ginger
• 1 tsp crushed red pepper flakes

Cht breast meat into very thin slices, 1/8" thick and 1 1/2" long. Marinate 1 hr. or longer in fridge.

Heat 2 cups water until boiling and blanch orange peel for 15 seconds. Remove with strainer and squeeze out water in paper towel.

Prepare sauce.

Heat wok, pour in 3 1/2 Tbs. oil and stir-fry chicken slices until opaque. Remove and drain in collander. Reheat wok, add rest of oil and heat. Add peel, garlic, ginger, and pepper flakes and stir-fry 10 seconds until fragrant. Add water chestnust and toss lightly for 15 seconds. Then add the sauce mixture. Cook, stiring constantly, until thickened. Add chicken, toss lightly to coat. Serve with steamed rice.

Comments: best to cook chicken in 2 batches and may not have to use as much oil as called for. May have to add more cornstarch to thicken sauce. May add more garlic, ginger, and hot peppers than called for.

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