Skip to content

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.
Serves: 6
Prep Time: 10 min
Cook Time: 25 min


1 lb boneless, skinless chicken breast(s)
2 tbsp peanut oil
2 tbsp orange zest, grated
1-2 tsp ginger, grated
2 cloves garlic, minced
1-2 chili pepper, dried
¼ cup orange juice
1 tbsp rice vinegar
1 tbsp soy sauce
2 tbsp orange juice
2 tbsp cornstarch

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  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
Protein18 g
Fat6 g
Saturated Fat1 g
Carbohydrate4 g
Sugar1 g
Cholesterol45 mg
Sodium130 mg
Per 105 g serving % Daily Value
Vitamin A2
Vitamin C20
Vitamin B625
Vitamin B1214