Top Secret Restaurant Recipes Volume Two
1 T oil
2 T minced garlic
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup sugar
2 T chili garlic sauce
1 T soy sauce
1/2 cup oil
4 skinless, boneless chicken breasts
1/2 cup cornstarch
peel from 1/4 orange, julienned into 1/8 in. strips
Prepare sauce by heating 1 T of oil in a medium saucepan over medium heat. Add garlic and green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar, chili sauce, and soy sauce and bring to a boil. Simmer 5-6 minutes or until sauce thickens, then turn off the heag.
Prepare the chicken by heating 1/2 cup oil in a wok over medium heat. Slice chicken breast into bite size pieces. Coat each piece with cornstarch. Arrange chicken on a plate until all chicken is coated. When oil in the wok is hot, add half the chicken to the oil and cook for a couple of minutes or until brown on one side, then flip. When chicken is golden brown, remove the pieces to a rack to drain. Repeat with remaining chicken. When all chicken is cooked rinse the oil out of the wok with water and place it back on the stove to heat up.
When wok is hot again add orange peel and chicken. Heat for 20-30 seconds, stirring gently. Add sauce to the pan and cook for 2 minutes. Stir the dish a couple times but do it gently so you don't knock the coating off the chicken. Cook until the sauce thickens then serve with rice on the side.