Amount
Ingredient
Preparation



1
tablespoon
soy sauce





1
tablespoon
rice wine





2
teaspoons
cornstarch





1 1/2
teaspoon
ginger

fresh, minced



1
teaspoon
sesame oil





1
pound
chicken

boned, skinned and cut into 1/2-inch cubes



2
teaspoons
orange peel

fresh, minced



2
tablespoons
chicken stock





1 1/2
tablespoon
soy sauce





1
tablespoon
rice wine





2
teaspoons
cornstarch





1
teaspoon
sesame oil





1
x
white pepper





1/4
cup
peanut oil





6-8
each
snow peas





1
x
rice

cooked

 Combine first five ingredients in small bowl.  Add chicken and toss to coat well.  Cover and marinate at room temperature at least 3 minutes, stirring occasionally.

Soak orange peel in enough water to cover, about 5 minutes.  Drain and set aside.

Combine stock, soy sauce, rice wine, cornstarch, sesame oil and pepper. Mix.  Set aside.

Heat 1/4 cup oil.  Drain chicken.  Stir-fry in small batches, about 2 minutes.  Remove.

Heat peanut oil with orange peel; stir-fry 1 minute.  Return chicken to wok with snow peas and soy mixture; stir-fry 3 minutes.

Serve immediately over rice