With vegetable peeler, cut peel from orange into 1 1/2 inch pieces. Do not cut into the white membrane. Place orange peels on a cookie sheet, let peels dry in 200 degree F oven for 30 minutes.
Cut chicken into bite size pieces.
In a bowl, mix the soy sauce, sherry, green onions, red pepper and ginger. Add chicken and stir thoroughly.
In a separate bowl mix the cornstarch, sugar, salt and orange juice.
In a wok or large skillet over medium heat, stir fry orange peels quickly in oil quickly until edges slightly brown. Remove orange peels with a slotted spoon and place on paper towel.
In the remaining wok/skillet oil, stir fry chicken mixture until just tender over high heat. Stir in orange juice mixture and continue to stir until mixture has slightly thickened.
Spoon the chicken and sauce over rice and top with the orange peels.
Serve with sesame oil and vinegar as a dressing tossed with plain butter and/or romaine lettuce topped with sesame seeds.
The rule of thumb for any vinegar and oil salad dressing is a ratio of 3 to 1. For example: 3 tablespoons vinegar to 1 tablespoon oil. Yes, the amount of dressing you make is determined by the size of the salad but also some people like their salad lightly coated while others like it swimming in dressing - LOL! If you make too much dressing it will be just fine stored, covered, in the refrigerator for up to a couple of weeks :-)
As for the amount of sesame seeds; that would be 'to taste' and can be sprinkled over the salad before serving or added to the vinegar and oil.
Source: Have made this meal for quite a few years and can't remember where I found the original chicken recipe. Have tweeked it here and there over the years. A request in today's newsletter prompted me to submit how I make the meal :-)
By Deeli from Richland, WA
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