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)
- Slice chicken - marinate 15 minutes.
- Assemble orange sauce. If using jalapenos leave whole, discard before serving.
- Chop scallions, set aside.
- Chop veggies - fry covered 1 minute. Set aside.
- Heat wok, add 2 cup oil till hot.
- Dip chicken slices in cornstarch shake excess and deep fry till brown and all pieces are done.
- Drain wok, heat, add sauce ingredients and broth. Thicken if necessary.
- Lay veggies in platter, cover with slices then pour orange sauce over chicken. Don't eat 5 minutes.