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
2 teaspoon sesame oil
1/3 cup oil, preferably peanut
2 dried red chiles - cut in half lengthwise
1 tablespoons chopped fresh orange peel
1/2 teaspoon Szechuan peppercorns, finely ground
2 teaspoons dark soy sauce
1/4 teaspoon salt
1 teaspoon sugar

Slice chicken thinly into 2 inch strips, crosswise against the grain.

Combine soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon of the sesame oil. Place chicken in a non-metallic bowl or ziplock bag and cover with the soy sauce marinade mixture.

Allow to marinate for about 20 to 30 minutes. Bring the oil in a wok or heavy skillet to a very high heat, near smoking temperature. The type of high heat required can be achieved best by using peanut oil which can withstand higher temperatures.

Drain the marinade from the chicken and stir-fry chicken pieces for 2 minutes or until browned.

Remove chicken from wok and drain in a colander or on paper towels.

Pour off most of the oil, leaving about 2 teaspoons. Add the dried chilies to the wok and stir-fry about 20 seconds seconds, add the chicken back to the pan.

Stir in the remaining ingredients and cook over high heat for four minutes, mixing well.