This recipe is easy and very good!

Chicken with Orange Peel Stir Fry

1 (2-pound) fryer or 2 chicken breasts, boned and skinned, cut into 1-inch pieces
1/4 teaspoon salt or to taste
2 tablespoons dark soy sauce
1 tablespoon cornstarch
4 cups oil for deep frying
2 tablespoons sesame oil (I use the oriental dark sesame oil)
2 tablespoons preserved mandarin orange peel or fresh dried mandarine orange rind,* cut
into chunks
1 tablespoon scallion, chopped fine
1 tablespoon (I use Fresh) ginger, chopped fine
2 whole dried red chili peppers, cut into quarters (I use chinese hot sesame oil)
4 1/2 teaspoons sherry
1 teaspoon red wine vinegar (I use Balsamic vinegar because of the sweetness)
3/4 tablespoon sugar (I use brown sugar)

Sprinkle chicken with salt. Mix with 1 tablespoon of soy sauce and cornstarch.

Heat oil to boiling in wok. Deep fry chicken 1 minute. Drain. Remove chicken and oil.

Heat sesame oil in wok. Stir fry orange peel, scallion, ginger, and chili peppers 1 minute.

Add sherry, 1 tablespoon soy sauce, wine vinegar, and sugar. Then add chicken. Stir fry 2 minutes. Remove to platter. Serve hot over white rice.

Serves 4 to 6
Source: Chyrel