PF Chang's Orange Peel Chicken-- From Jenn!

This is the second PF Chang "copycat" recipe I've tried this week! Yum! I am not good at frying chicken, and don't have a wok but this turned out so great and was so easy to do.

SAUCE

1 T vegetable oil

2 T minced garlic (this is A LOT, so you may want to use less, I didn't mind the amount because I love garlic!)

4 green onions, sliced

1 cup tomato sauce

1/2 cup water

1/4 cup sugar

2 T Asian chili-garlic sauce (This is HOT, I only used 1 teaspoon instead, and thought it was plenty)

1 T soy sauce

Zest from 1/4 of orange

CHICKEN

1/2 cup vegetable oil

1 pkg. chicken breast tenders

1 egg, beaten

1 cup milk

1 cup flour

1 orange (peel from one orange julienned into 1/8 inch thick strips)

1 cup sugar snap peas

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

Prepare the chicken by heating 1/2 cup oil in a wok (or large sauce pan) over medium heat. Combine beaten egg with milk in a medium bowl. Pour flour into another medium sized bowl.

Coat chicken pieces in flour, a few at a time, then into the egg/milk mixture, and back into the flour. When oil in the wok is hot, and about half the chicken to the oil and cook for a couple minutes until brown on one side, then flip the chicken over. When chicken is golden brown, remove the pieces to a rack or paper towels to drain. Repeat with the remaining 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 the wok is hot again, and the julienned orange peel and the chicken. Heat 20-30 seconds or so, stirring gently. Add sugar peas and sauce to the pan and cook about 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 up the dish with white or brown rice.