RECIPES

Szechuan Chicken

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.

Prep Time

PT10M

Cook Time

PT25M

Serves

6

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. 1 Slice chicken breast into slivers, about ½ inch (1 cm) thick. (This is easily done when partially frozen.)
    2. 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. 3 Bring to a boil, reduce heat and simmer for 10 minutes.
    4. 4 Remove chicken and keep warm. Discard chili pepper.
    5. 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. 6 Replace chicken and coat thoroughly.
    7. 7 Serve on a bed of rice, or soft Chinese noodles.
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