Orange Peel Chicken
1 T. vegetable oil
2 T. minced garlic
4 green onions, sliced
1 c. tomato sauce
1/2 c. water
1/4 c. sugar
2 T. oriental chili-garlic sauce (less if you don't want it too spicy)
1 T. soy sauce
1/2 cup vegetable oil
4 chicken breasts
1 egg, beaten
1 c. milk
1 c. flour
1 orange (peel from 1/4 orange, julienned into 1/8-inch thick strips)
1 c. sugar snap peas, snow peas or green beans
1/4 c. Peanuts, unsalted
1. Prepare sauce by heating 1 tablespoon of oil in a medium saucepan over medium heat. Add minced garlic and sliced green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili garlic sauce and soy sauce and bring to a boil. Simmer 5 to 6 minutes or until sauce thickens, then turn off the heat.
2. Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice chicken breast fillets into bite-size pieces. Combine beaten egg with milk in a medium bowl. Pour the flour into another medium bowl.
3. Coat chicken pieces by dropping them into the flour a few at a time, then into the egg/milk mixture and back into the flour. Arrange coated chicken on a plate until all chicken is coated.
4. When oil in the wok is hot, add about half of the chicken to the oil and cook for a couple minutes or until brown on one side, then flip the chicken over. When chicken is golden brown, remove the pieces to a rack or paper towels to drain. Repeat with the remaining chicken. When all of the chicken is cooked rinse the oil out of the wok with water and place it back on the stove to heat up.
5. When wok is hot again add julienned orange peel, chicken and peanuts. Heat for 20 to 30 seconds or so, stirring gently. Add sugar peas and sauce to the pan and cook for about 2 minutes. Stir dish a couple times but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve up the dish with white or brown rice on the side.