Szechuan Orange Ginger Chicken
From auntybea 16 years ago
- 10 minutes to make
- Serves 4
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.
Ingredients
- 4 boneless, skinless chicken breasts, in chunks shopping list
- 1 green pepper, in chunks shopping list
- 1 red pepper, in chunks shopping list
- 1/2 cooking onion, in chunks shopping list
- 1 orange shopping list
- 1 tsp. bottled chili paste shopping list
- 2 tbsp. sherry or mirin shopping list
- 1 tsp. granulated sugar shopping list
- 1 tsp. cornstarch shopping list
- 2 tbsp. peanut or sesame oil shopping list
- 1 tsp. minced garlic shopping list
- 1 tbsp. minced ginger shopping list
How to make it
- 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.
The Rating
Reviewed by 4 people-
Super... got my 5. Thanks.
berry
in Myrtle Beach loved it
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Thanks aunty, another great post!
bluewaterandsand
in GAFFNEY loved it
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hey bea how did you know i loved this thanks sweetie
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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