Menu Description: "Tossed with orange peel and chili peppers for a spicy/citrus combination."

Several of P.F. Chang's top-selling items are similar in preparation technique: Bite-size pieces of meat are lightly breaded and wok-seared in oil, then doused with a secret sauce mixture. That's the basis for this recipe as well, but I have a special fondness for the citrusy sweet and spicy flavors found in this entree. The heat comes from chili garlic sauce, which you'll find in the aisle with the Asian foods in your supermarket -- the rest of the sauce ingredients are common stuff. The orange peel is julienned into thin strips before adding it to the dish. Since the flavor from the peel is so strong, we won't need to add it until the end. Cook up some white or brown rice to serve alongside this dish and get the chopsticks ready.