P.F. Chang's Orange Peel Chicken

1 tablespoon vegetable oil
2 tablespoons minced garlic
4 green onions, sliced
1 cup tomato sauce
1/2 cup water
1/4 cup granulated sugar
2 tablespoons chili garlic sauce
1 tablespoon soy sauce

1/2 cup vegetable oil
4 chicken breast fillets
1 egg, beaten
1 cup milk
1 cup flour
peel from 1/4 orange, julienned (into 1/8-inch thick strips)

Prepare sauce by heating 1 tablespoon of oil in a medium saucepanover medium heat. Add minced garlic and sliced green onions. Add tomato sauce and water quickly before the garlic burns. Add sugar,
chili garlic sauce and soy sauce and bring to a boil. Simmer 5 to 6minutes or until sauce thickens, then turn off the heat.

Prepare the chicken by heating 1/2 cup oil in a wok over mediumheat. Slice chicken-breast fillets into bite-size pieces. Combinebeaten egg with milk in a medium bowl. Pour the flour into anothermedium bowl.

Coat chicken pieces by dropping them into the flour a few at atime, then into the egg/milk mixture and back into the flour.Arrange coated chicken on a plate until all chicken is coated.

When oil in the wok is hot, add about half of the chicken to theoil and cook for a couple minutes or until brown on one side, thenflip the chicken over. When chicken is golden brown, remove thepieces to a rack or paper towels to drain. Repeat with theremaining chicken. When all of the 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 julienned orange peel and chicken. Heatfor 20 to 30 seconds or so, stirring gently. Add sauce to the panand cook for about 2 minutes. Stir dish a couple times but do itgently so you don't knock the coating off the chicken. Cook untilthe sauce thickens then serve up the dish with white or brown riceon the side.
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