Orange Chicken With Red Chiles

Marinade:
1 Tablespoon cornflour
2 Tablespoon chicken stock
500 g boneless chicken breast, cut into 1/2 inch pieces

Sauce:
1 Tablespoon minced ginger
1 Tablespoon minced garlic
2 green onion, minced
1 teaspoon ground Szechuan peppercorns
2 Tablespoon chicken stock
2 Tablespoons soy sauce
1 Tablespoon hot bean sauce
2 Tablespoons orange peel, shredded
4 teaspoons honey
1 teaspoon sesame oil

For the Stir-fry :
4 Tablespoons peanut oil
12 small dried hot red chiles

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

Combine all the sauce ingredients in a bowl, stir well, and set aside.

Heat the wok over high heat.

Add the peanut oil and when it is very hot, add the chillies and marinated chicken. Stir-fry for about 1 minute. Add the sauce and stir-fry for an additional 30 seconds. Remove the chillies before serving.

Note: We used 1 chilli for the stir-fry and left it in. Adjust the heat content to suit your taste-buds.