This chicken and chile dish is a standard in western China, where the flavors of poultry and citrus are often combined. Dried orange peel is available in Asian markets. Any small, dried red chiles may be used in this recipe. Serve it over steamed rice or rice pilaf.

Serves: 2

The heat level is medium.

For the marinade:
1/2 tablespoon cornstarch
1 tablespoon rice wine (or substitute dry vermouth or white wine)
1/2 pound boneless chicken breast, cut into 1/2-inch pieces

For the sauce:
1/2 tablespoon minced fresh ginger
1/2 tablespoon minced garlic
1 whole scallion, minced
1/2 teaspoon ground Sichuan peppercorns
1 tablespoon rice wine (or substitute dry vermouth or white wine)
2 tablespoons soy sauce
1 tablespoon hot bean sauce
2 tablespoons dried orange peel, soaked in hot water for 1/2 hour and shredded
2 teaspoons sugar or honey
1/2 teaspoon sesame oil

To stir-fry:
2 tablespoons peanut oil
6 small dried red chiles, such as Japónes or de árbol

Instructions:

In a bowl, combine the ingredients for the marinade, stir well, and add the chicken. Let sit for 30 minutes.

In another bowl, combine all the sauce ingredients, stir well, and set aside.

To stir-fry, heat a wok over high heat. Add the peanut oil and when it just begins to smoke, add the chiles and drained marinated chicken. Cook, stirring, for about 1 minute. Add the sauce and cook, stirring for an additional 30 seconds. Remove the chiles before serving.

Recipe provided by Dave Dewitt and Nancy Gerlach.

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