Orange Szechuan Chicken
Fresh oranges, bell peppers, garlic and ginger flavor this easy stir fry.
Equipment
- 1 wok or skillet
Ingredients
- 4 chicken breasts, skinned and boned
- 1 sweet green pepper
- 1 sweet red pepper
- 1 orange, 2 if small
- 1 teaspoon chili paste, or more or less to your taste
- 2 tablespoons sherry
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon garlic, minced
- 1 tablespoon fresh ginger root, minced
- 1 tablespoon sesame seeds, for garnish, optional
Instructions
- Cut the chicken breasts into 1 inch squares and set them aside.
- Halve the green and red peppers and remove the ribs and seeds. Cut the peppers into 1 inch squares.
- Using a grater, remove the zest from the orange (no white - see notes above). Set it aside.
- Squeeze the orange and reserve 1/4 cup of the juice. In a small bowl, combine the reserved orange juice, chili paste, sherry, sugar and cornstarch. Stir until the mixture is smooth.
- In a wok or saute pan, heat the oil over high heat. Add the chicken pieces and stir fry for 2 minutes or until no longer pink. Remove the chicken to a bowl.
- Add the orange rind, ginger and garlic to the wok and stir fry it all for a short time, just about 10 seconds. Add the peppers and stir fry for 1 minute more. Add the chili paste mixture and bring it all to a boil. Return the chicken to the wok and stir it all together until it is heated through.
- Add in the sesame seeds and stir to mix them in before serving if you are using them.
- Makes 4 servings.
Notes
Variation:
This isn't really a variation but another way to add the orange rind to the dish. Instead of grating the orange rind into zest you can also use a vegetable peeler to cut thin strips of rind from the orange skin. Do not cut into the white, just use the orange part of the rind. Once you have strips of the orange rind cut, slice the strips into thin julienne strips about 1 1/2 inches long.
This isn't really a variation but another way to add the orange rind to the dish. Instead of grating the orange rind into zest you can also use a vegetable peeler to cut thin strips of rind from the orange skin. Do not cut into the white, just use the orange part of the rind. Once you have strips of the orange rind cut, slice the strips into thin julienne strips about 1 1/2 inches long.
Nutrition
Calories: 314kcalCarbohydrates: 10gProtein: 49gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 145mgSodium: 266mgPotassium: 1040mgFiber: 2gSugar: 6gVitamin A: 1186IUVitamin C: 83mgCalcium: 52mgIron: 1mg
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