Recipe

Szechuan Orange Ginger Chicken Recipe

Add Step-by-Step Photos	Auntybea / All my dishes 1 year, 7 months ago This is a quick and easy stir fried Szechuan dish with just the right spices to taste authentic. Use more chili paste for a hotter dish; less if you like it milder. Prep:10m Cook:10m Servings:4	Auntybea
	quick easy delicious

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Ingredients

4 boneless, skinless chicken breasts, in chunks

1 green pepper, in chunks

1 red pepper, in chunks

1/2 cooking onion, in chunks

1 orange

1 tsp. bottled chili paste

2 tbsp. sherry or mirin

1 tsp. granulated sugar

1 tsp. cornstarch

2 tbsp. peanut or sesame oil

1 tsp. minced garlic

1 tbsp. minced ginger

Directions

Cut chicken, onion and peppers into one inch squares. Using a vegetable peeler, removed the peel from the orange, including the white. Cut rind into thin julienne strips about 1 1/2 inches long; set aside. Squeeze orange and reserve 1/4 cup juice.

In small bowl combine reserved orange juice, chili paste, sherry or mirin, sugar and cornstarch; stir until smooth.

In wok, heat oil over high heat, add chicken and onions and stir-fry for 2 minutes or until chicken is no longer pink. Remove. Add orange rind, garlic and ginger; stir-fry for 10 seconds. Add pepper and stir-fry for 1 minute. Add chili paste mixture and bring to a boil. Return chicken and onion to wok and stir until heated through.

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