Szechuan Orange Chicken
photo by Tinkerbell
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
-
Blood Orange Sauce
- 1 1⁄2 cups orange juice (blood orange or regular)
- 1⁄2 cup sugar
- 1 tablespoon minced fresh gingerroot
- 1 1⁄2 teaspoons minced garlic
- 1⁄2 teaspoon hot chili flakes
-
Chicken
- 1 lb boneless skinless chicken breast
- 1⁄2 teaspoon vegetable oil
- 4 cups hot cooked rice
- 1⁄4 cup thinly sliced green onion (including tops)
- soy sauce
directions
- To make Blood Orange Sauce, mix all sauce ingredients in a 10-12" nonstick skillet over high heat.
- Bring to boil and boil until reduced to 1 cup, about 10 minutes.
- Stir often to prevent burning.
- May be made up to 2 days in advance; use either hot or cold.
- Meanwhile, rinse chicken and pat dry. Cut into 1/2 inch chunks.
- In a 12" nonstick skillet or 5-6 qt nonstick pan, heat oil over high heat.
- Add chicken and stir-fry until lightly browned and cooked through (cut to test for pinkness), about 4-5 minutes.
- Add Blood Orange Sauce and stir until it comes to a boil, about 1-2 minutes.
- Spoon chicken and sauce over rice in bowls. Sprinkle with green onion and season to taste with soy sauce.
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Reviews
-
Blood oranges aren't available here yet, so I used naval oranges instead. But I favor the bloods so I'll be sure to try it again in a couple months. Other than that, made exactly as directed. My family agreed that it was a bit mild for our tastes. So in the future I would up the heat with more chili flakes or a little chili oil with the chicken. Thanks for sharing, Eve! Made for Unrated Asian Recipe tag in the Asian forum.
Tweaks
-
Blood oranges aren't available here yet, so I used naval oranges instead. But I favor the bloods so I'll be sure to try it again in a couple months. Other than that, made exactly as directed. My family agreed that it was a bit mild for our tastes. So in the future I would up the heat with more chili flakes or a little chili oil with the chicken. Thanks for sharing, Eve! Made for Unrated Asian Recipe tag in the Asian forum.
RECIPE SUBMITTED BY
Halcyon Eve
United States