Szechuan Orange Ginger Chicken Recipe
Ingredients
| 4 Chicken breasts, skinned and boned (about 1 lb/500 g boneless) | ||
| 1 Sweet green pepper | ||
| Sweet red pepper | 1 To taste | |
| Orange | 1 | |
| 1 Tsp bottled chili paste* | ||
| Sherry | 2 Tablespoon | |
| Granulated Sugar | 1 Teaspoon | |
| Cornstarch | 1 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| Garlic | 1 Teaspoon, minced | |
| Ginger root | 1 Tablespoon, minced | |
Directions
Cut chicken into 1-in/2.5 cm squares; set aside.
Halve green and red peppers and remove ribs and seeds; cut into 1-in/2.5 cm squares.
Using vegetable peeler, remove rind from orange (orange part only, no white).
Cut rind into thin julienne strips about 1 1/2 in/4 cm long; set aside.
Squeeze orange and reserve 1/4 cup/50 ml juice.
In small bowl, combine reserved orange juice, chili paste, sherry, sugar and cornstarch; stir until smooth.
In wok, heat oil over high heat; add chicken and stir-fry for 2 minutes or until no longer pink.
Remove chicken.
Add orange rind, garlic and gingerroot; stir-fry for 10 seconds.
Add peppers and stir-fry for 1 minute.
Add chili paste mixture and bring to boil.
Return chicken to wok and stir until heated through.
Halve green and red peppers and remove ribs and seeds; cut into 1-in/2.5 cm squares.
Using vegetable peeler, remove rind from orange (orange part only, no white).
Cut rind into thin julienne strips about 1 1/2 in/4 cm long; set aside.
Squeeze orange and reserve 1/4 cup/50 ml juice.
In small bowl, combine reserved orange juice, chili paste, sherry, sugar and cornstarch; stir until smooth.
In wok, heat oil over high heat; add chicken and stir-fry for 2 minutes or until no longer pink.
Remove chicken.
Add orange rind, garlic and gingerroot; stir-fry for 10 seconds.
Add peppers and stir-fry for 1 minute.
Add chili paste mixture and bring to boil.
Return chicken to wok and stir until heated through.
Chef
