Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         boneless chicken breast
   2      teaspoons     dark soy sauce
   2      teaspoons     rice wine or dry sherry
   1      teaspoon      finely chopped ginger root
   1      teaspoon      cornstarch
   1      teaspoon      sesame oil
     1/3  cup           oil -- preferably peanut
   2                    dried red chiles -- cut in half
                        -- lengthwise
   1      tablespoon    chopped fresh orange peel or
   2      teaspoons     dried citrus peel -- soaked & coarsely
                        -- chopped
     1/2  teaspoon      roasted Sichuan peppercorns -- finely ground
   2      teaspoons     dark soy sauce
     1/4  teaspoon      salt
   1      teaspoon      sugar
     1/2  teaspoon      sesame oil

Preparation:

CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once.