Chicken with Orange Peel, Szechuan Style
| Yield: | 4 Servings |
| Categories: | Chinese, Poultry |
| 1 | lg | Orange |
| 2 | lg | Whole chicken breasts; skinned and boned |
| 1 | tb | Soy sauce |
| 1 | tb | Dry sherry |
| 4 | Green onions; cut into 2 inch piec | |
| 1 | ts | Minced, peeled ginger root; OR |
| 1/4 | ts | Ground ginger |
| 2 1/2 | ts | Cornstarch |
| 1/2 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/2 | c | Orange juice |
| 1/4 | c | Salad oil |
| 1/4 | ts | Crushed red pepper |
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