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Szechuan Orange Ginger Chicken

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Ingredients
  Chicken breasts 1 Pound, skinned and boned (4 In Number, Around 500 Grams Boneless)
  Sweet green pepper 1
  Sweet red pepper 1
  Orange 1
  Bottled chili paste 1 Teaspoon
  Sherry 2 Tablespoon
  Granulated sugar 1 Teaspoon
  Cornstarch 1 Teaspoon
  Vegetable oil 2 Tablespoon
  Minced garlic 1 Teaspoon
  Minced fresh ginger root 1 Tablespoon
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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken

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