Szechuan Chicken

1 review
5 1

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.

  • Serves: 6
  • Prep Time:
  • Cook Time:
  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.

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