Recipe
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.
Ingredients
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
Instructions
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.