Cooking Index - Cooking Recipes & IdeasChicken With Orange Peel, Szechwan Style Recipe - Cooking Index

Chicken With Orange Peel, Szechwan Style

Cuisine: Chinese
Type: Poultry
Serves: 4 people

Recipe Ingredients

1   Orange (large)
2   Chicken breasts - skinned and boned
1 tablespoon 15mlSoy sauce
1 tablespoon 15mlDry sherry
4   Green onions - cut into 2 inch pieces
1 teaspoon 5mlMinced - peeled ginger root, or
1/4 teaspoon 1.3mlGround ginger
2 1/2 teaspoons 12mlCornstarch
1/2 teaspoon 2.5mlSugar
1/2 teaspoon 2.5mlSalt
1/2 cup 118mlOrange juice
1/4 cup 59mlSalad oil
1/4 teaspoon 1.3mlCrushed red pepper

Recipe Instructions

With vegetable peeler, cut peel from orange into 1 1/2 inch-wide pieces, being careful not to cut into white membrane. Cut pieces into 1 1/2 inch-long strips. On small cookie sheet, let peels dry slightly in 200^F. oven 30 minutes.

Cut chicken into 1 1/2-inch pieces. In medium bowl, mix well chicken, soy sauce, sherry, green onions, red pepper and ginger. In small bowl, mix well cornstarch, sugar, salt and orange juice. Cover and refrigerate both.

About 15 minutes before serving: In 10-inch skillet over medium heat, in hot oil, with slotted spoon, stir-fry peels until crisp and edges are slightly browned, about 2 minutes; drain on paper towels.

In remaining oil in skillet, over high heat, stir-fry chicken mixture until chicken loses pink color and is tender, about 4 minutes. Stir orange-juice mixture, then add to chicken and stir-fry until mixture is slightly thickened and coats chicken.

Spoon onto warm platter; sprinkle with peels.

Mario Batali


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