Recipe: Orange Chicken Slices

ORANGE CHICKEN SLICES

1 pound boneless, skinless chicken breasts
FOR THE MARINADE:
2 teaspoons dark soy sauce
2 teaspoons dry sherry
1 teaspoon vegetable oil
1 teaspoon minced peeled fresh ginger
1 teaspoon grated orange zest
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
FOR THE SAUCE:
1/2 cup fresh orange juice
1 tablespoon thin soy sauce
1 tablespoon oyster sauce
1 tablespoon Asian sesame oil
Zest of 1 orange
2 teaspoons sugar
1 teaspoon cornstarch
1/4 cup water
FOR COOKING:
1/4 cup vegetable oil
2 tablespoons slivered ginger
4 dried hot chilies, crumbled
hot cooked noodles or rice (optional, for serving)

Cut the chicken breasts into 1/4-inch slices.

In a bowl, combine the marinade ingredients: the dark soy sauce, sherry, vegetable oil, ginger, grated orange zest, cornstarch, salt and pepper. Add the chicken, toss to combine, then let stand for 10 minutes.

In another bowl, combine the sauce ingredients: the orange juice, thin soy sauce, oyster sauce, sesame oil, orange zest, sugar, cornstarch and water. Whisk to blend well, and set aside.

In a carbon-steel wok, heat the vegetable oil over high heat and stir-fry the chicken in batches for 3 to 5 minutes, until the meat is cooked through. Remove to a plate. Pour off and discard any excess oil, leaving about 1 teaspoon in the wok.

Return the wok to the heat, add the ginger slivers and hot chilies, and stir-fry for 30 seconds.

Add the chicken and sauce mixture. Bring to a simmer and cook for 3 to 5 minutes, until the sauce thickens. Toss to coat the chicken slices well. Serve immediately. Serve over noodles or rice, if desired.

Makes 4 servings
Source: New Wok Cooking: Easy, Healthy, One-Pot Recipes by Rosa Ross