Szechuan Chicken

Prep Time: 10 min
Cook Time: 25 min
Serves: 6

The flavourful sauce for this chicken dish is slightly sweet thanks to a hint of orange juice. This recipe is perfect served on a bed of steamed rice.


1 lb (0.5 kg) boneless, skinless chicken breast(s)
2 tbsp (30 mL) peanut oil
2 tbsp (30 mL) orange zest, grated
1-2 tsp (5 mL) ginger, grated
2 cloves garlic, minced
1-2 chili pepper, dried
1/4 cup (60 mL) orange juice
1 tbsp (15 mL) rice vinegar
1 tbsp (15 mL) soy sauce
2 tbsp (30 mL) orange juice
2 tbsp (30 mL) cornstarch


1 Slice chicken breast into slivers, about ½ inch (1 cm) thick. (This is easily done when partially frozen.)
2 Heat oil in a large frying pan. Over a medium heat, sauté orange rind, ginger, garlic, and chili peppers for 5 minutes. Add ¼ cup (60 mL) orange juice, vinegar, soy sauce and chicken.
3 Bring to a boil, reduce heat and simmer for 10 minutes.
4 Remove chicken and keep warm. Discard chili pepper.
5 Dissolve corn starch in 2 Tbsp (30 mL) orange juice. Raise heat; add cornstarch mixture to juices in pan, stirring constantly until thickened and clear.
6 Replace chicken and coat thoroughly.
7 Serve on a bed of rice, or soft Chinese noodles.