Szechuan Orange Chicken With Red Chiles

Orange Chicken
TheCrimsonMonkey / Getty Images
  • 35 mins
  • Prep: 30 mins,
  • Cook: 5 mins
  • Yield: 2 servings
Ratings (18)

Author Dave DeWitt writes: "This chicken and chile dish is a standard in western China, where the flavors of poultry and citrus are often combined. Dried orange peel is available in Asian markets. Any small, dried red chiles may be used in this recipe. Serve it over steamed rice or rice pilaf."

What You'll Need

  • For the Marinade:
  • 1/2 tablespoon cornstarch
  • 1 tablespoon dry vermouth or white wine
  • 1/2 pound boneless chicken breast (cut into 1/2 inch pieces)
  • For the Sauce:
  • 1/2 tablespoon ginger (minced)
  • 1/2 tablespoon garlic (minced)
  • 1 green onion (minced)
  • 1/2 teaspoon ground Sichuan peppercorns
  • 1 tablespoon dry vermouth or white wine
  • 2 tablespoons soy sauce
  • 1 tablespoon hot bean sauce
  • 2 tablespoons dried orange peel (soaked in hot water for 1/2 hour and shredded)
  • 2 teaspoons sugar (or honey)
  • 1/2 teaspoon sesame oil
  • For the Stir Fry:
  • 2 tablespoons peanut oil
  • 6 small dried hot red chiles (such as Japones or de Arbol)

How to Make It

  1. Combine the ingredients for the marinade in a bowl, stir well, and add the chicken. Let sit for 30 minutes.
  2. Combine all the sauce ingredients in a bowl, stir well, and set aside.
  3. Heat the wok over high heat. Add the peanut oil and when it just begins to smoke.
  4. Add the chiles and marinated chicken. Stir-fry for about 1 minute.
  5. Add the sauce and stir-fry for an additional 30 seconds.
  6. Remove the chiles before serving.
    Nutritional Guidelines (per serving)
    Calories 498
    Total Fat 30 g
    Saturated Fat 7 g
    Unsaturated Fat 13 g
    Cholesterol 95 mg
    Sodium 1,227 mg
    Carbohydrates 20 g
    Dietary Fiber 3 g
    Protein 34 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)