Orange Chicken With Red Chilies, Szechuan Style — Dave Dewitt

May 20, 2023May 20, 20230 0
Orange Chicken With Red Chilies, Szechuan Style -- Dave Dewitt
in Main

Prep

10 min

Cook

15 min

Ready In

25 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 tablespoon cornstarch
1 tablespoon dry vermouth or 1 tablespoon white wine
1/2 lb boneless chicken breast , cut into 1/2 inch pieces
1/2 tablespoon minced ginger ( peeled )
1/2 tablespoon minced garlic ( peeled )
1 minced scallion ( green onion , spring onion )
1/2 teaspoon ground szechuan peppercorns
1 tablespoon dry vermouth or 1 tablespoon white wine
2 tablespoons soy sauce
1 tablespoon szechuan hot bean sauce
2 tablespoons dried orange peel , prepared as indicated below
2 teaspoons sugar or 2 teaspoons honey
1/2 teaspoon sesame oil
2 tablespoons frying oil ( peanut , corn , or canola )
6 small dried hot red chilies ( Japones or de Arbol )

Nutrision Information

Servings Per Recipe
2
Calories
400
Sugar
5g
Fat
18g
Orange Chicken With Red Chilies, Szechuan Style is a spicy and flavorful dish with elements of sweet citrus. Originating in the Szechuan province of China, this dish is served in many Chinese restaurants around the world. The recipe calls for boneless chicken breast, cut into small pieces, and stir-fried with a combination of ginger, garlic, scallion, dried red chilies, and szechuan peppercorns. The spice comes from the hot bean sauce and the heat from the red chilies lends a great kick while the dried orange peel adds a subtle citrus flavor.

Instructions

1.Whisk together the cornstarch and white wine in a small bowl until smooth.
2.Add the chicken and toss to coat evenly.
3.In a separate bowl, combine the ginger, garlic, scallion, and szechuan peppercorns.
4.In another small bowl, whisk together the hot bean sauce, soy sauce, dried orange peel, sugar or honey, and sesame oil.
5.Heat the frying oil in a wok or deep skillet over high heat until smoking.
6.Add the chicken and stir-fry for 2-3 minutes or until browned.
7.Add the ginger-garlic-scallion mixture and the dried red chilies and stir-fry for an additional minute.
8.Pour in the hot bean sauce mixture and continue to stir-fry for another minute or until the chicken is cooked through and the sauce has thickened slightly.
9.Serve immediately over rice or noodles.

PROS

This dish is packed with bold flavors and a great mix of spicy and sweet.

The chicken is low in fat and high in protein, making it a healthy meal option.

CONS

The dish is high in sodium due to the soy sauce and hot bean sauce.

It also contains dried orange peel, which may not be a common pantry ingredient for some.

HEALTH & BENEFITS

The chicken in this dish is a great source of lean protein, important for building muscle and maintaining a healthy immune system.
The dish also contains ginger and garlic, both of which have anti-inflammatory and antioxidant properties.
Szechuan peppercorns have been linked to helping with digestion and reducing inflammation.

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