----CHICKEN----
1 tb Soy sauce
1 tb Rice wine
2 ts Cornstarch
1 1/2 ts Minced fresh ginger
1 ts Sesame oil
1 lb Boned and skinned chicken,
Cut into 1/2-inch cubes

-GARNISH –
2 ts Minced fresh orange peel

SAUCE
2 tb Chicken stock
1 1/2 tb Soy sauce
1 tb Rice wine
2 ts Cornstarch
1 ts Sesame oil
Pinch freshly ground white
Pepper
1/4 c Peanut oil
6 To 8 snow peas
Cooked rice

Combine first five ingredients in small bowl. Add chicken and toss to coat
well. Cover and marinate at room temperature at least 30 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.