2 whole chicken breasts
  and 4 tbl. cornstarch
3 tbl. finely chopped orange peel
2 tbl. hoisin sauce
2 tbl. Hunan bean sauce
1/2 cup broth
1 scallion chopped 1" pieces
6 jalapeno peppers, soaked fried (optional)
1/2 lb. chopped green veggie (basc)
  1. Slice chicken - marinate 15 minutes.
  2. Assemble orange sauce. If using jalapenos leave whole, discard before serving.
  3. Chop scallions, set aside.
  4. Chop veggies - fry covered 1 minute. Set aside.
  5. Heat wok, add 2 cup oil till hot.
  6. Dip chicken slices in cornstarch shake excess and deep fry till brown and all pieces are done.
  7. Drain wok, heat, add sauce ingredients and broth. Thicken if necessary.
  8. Lay veggies in platter, cover with slices then pour orange sauce over chicken. Don't eat 5 minutes.