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Ingredients

1 teaspoon sugar
1 1/2 teaspoons sesame oil ; sesame oil
2 teaspoons rice wine
1/3 cup peanut oil
1 teaspoon ginger
1 teaspoon cornstarch
4 teaspoons soy sauce ; divided
2 chili pepper ; red, dried, sliced lengthwise
1 pound chicken ; boneless skinless breast, cut into thin 2 inch strips
1/4 teaspoon salt
1 tablespoon orange zest

Preparation:

In a large bowl, combine rice wine, ginger, 1 tsp of sesame oil, 2 tsp soy sauce and cornstarch. Add chicken, and mix well to coat. Marinate in refrigerator for 20 minutes. Heat peanut oil in a large skillet or wok. Use a slotted spoon to remove chicken from the marinade, and add to skillet. Fry for about 2 minutes or until browned. Pour off most of the oil, leaving about 2 teaspoons. Remove chicken and drain in a colandar. Reheat skillet over high heat and add the chiles, frying for about 10 seconds. Add the chicken, remaining 2 tsp of soy sauce, salt, sugar, and remaining 1/2 tsp of sesame oil. Mix well, and stir fry for additional 4 minutes. Serve hot. Serves 4.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 357.6
Total Sugars: 1.7g
Carb.: 3.8g
Fiber: 0.7g
Total Fats: 26.9g
Cholesterol: 71.4mg
Protein: 24.4g
Sodium: 504.8mg

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^*Data provided by USDA