Szechuan Chicken

Szechuan Chicken

The flavourful sauce for this chicken dish is slightly sweet thanks to a hint of orange juice. This recipe is perfect served on a bed of steamed rice.

Ingredients

  • Serves: 6
  • Prep Time:
  • Cook Time:
  • 1 lb (0.5 kg) boneless, skinless chicken breast(s)
  • 2 tbsp (30 mL) peanut oil
  • 2 tbsp (30 mL) orange zest, grated
  • 1-2 tsp (5 mL) ginger, grated
  • 2 cloves garlic, minced
  • 1-2 chili pepper, dried
  • 1/4 cup (60 mL) orange juice
  • 1 tbsp (15 mL) rice vinegar
  • 1 tbsp (15 mL) soy sauce
  • 2 tbsp (30 mL) orange juice
  • 2 tbsp (30 mL) cornstarch
  1. Slice chicken breast into slivers, about ½ inch (1 cm) thick. (This is easily done when partially frozen.)

  2. Heat oil in a large frying pan. Over a medium heat, sauté orange rind, ginger, garlic, and chili peppers for 5 minutes. Add ¼ cup (60 mL) orange juice, vinegar, soy sauce and chicken.

  3. Bring to a boil, reduce heat and simmer for 10 minutes.

  4. Remove chicken and keep warm. Discard chili pepper.

  5. Dissolve corn starch in 2 Tbsp (30 mL) orange juice. Raise heat; add cornstarch mixture to juices in pan, stirring constantly until thickened and clear.

  6. Replace chicken and coat thoroughly.

  7. Serve on a bed of rice, or soft Chinese noodles.

Nutrition Info

  • Per 105 g serving Amount
  • Calories 140
  • Protein 18 g
  • Fat 6 g
  • Saturated Fat 1 g
  • Carbohydrate 4 g
  • Fibre 0 g
  • Sugar 1 g
  • Cholesterol 45 mg
  • Sodium 130 mg
  • Per 105 g serving % Daily Value
  • Potassium 8
  • Calcium 2
  • Iron 2
  • Vitamin A 2
  • Vitamin C 20
  • Vitamin B6 25
  • Vitamin B12 14
  • Folate 4
  • Magnesium 10
  • Zinc 7

Stay Updated

Sign up for our newsletter today!