Orange Peel Chicken
Ingredients
- 3/4 lb boneless chicken breast
- 1/3 cup peanut oil ⓘ
- For the marinade ⓘ
- 2 teaspoons soy sauce ⓘ
- 2 teaspoons rice wine or 2 teaspoons dry sherry
- 1 teaspoon gingerroot, minced
- 1 teaspoon cornstarch ⓘ
- 1 teaspoon sesame oil ⓘ
- For the stir fry ⓘ
- 2 dried red chilies, halved lengthwise ⓘ
- 1 tablespoon zested orange rind
- 1/2 teaspoon fine ground roasted szechuan peppercorns (optional)
- 2 teaspoons soy sauce ⓘ
Instructions
- Cut the chicken into thin slices, two inches long, cutting against the grain.
- Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil.
- Mix well, and then let the mixture marinate for about 20 minutes.
- Heat the peanut oil in a wok or large skillet until it is very hot.
- Remove the chicken from the marinade with a slotted spoon, add it to the pan and stir-fry it for 2 minutes until it browns.
- Remove it and leave to drain in a colander or sieve.
- Pour off most of the oil, leaving about 2 teaspoons.
- Reheat the pan over a high heat and then add the dried chilis.
- Stir-fry them for 10 seconds, and then return the chicken to the pan.
- Add the rest of the ingredients and stir-fry for four minutes, mixing well.
- Serve immediately.
Nutrition & Diet Analysis (per serving)
604
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).