Orange Chicken With Red Chilies, Szechuan Style -- Dave Dewitt

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Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

1/2 teaspoon sesame oil

For the marinade

1 minced scallion (green onion, spring onion)

For the sauce

1/2 tablespoon cornstarch

1/2 teaspoon ground szechuan peppercorns

2 teaspoons sugar or honey

1 tablespoon szechuan hot bean sauce

1/2 tablespoon minced garlic (peeled)

2 tablespoons soy sauce

1/2 tablespoon minced ginger (peeled)

1 tablespoon dry vermouth or white wine

2 tablespoons frying oil (peanut, corn, or canola)

6 small dried hot red chilies (Japones or de Arbol)

For the stir fry

2 tablespoons dried orange peel, prepared as indicated below

1/2 lb boneless chicken breast , cut into 1/2 inch pieces

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