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Szechuan Recipes - Orange Chicken With Red Chiles

User Rating 2.5 Star Rating (2 Reviews)


Author Dave DeWitt writes: "This chicken and chile dish is a standard in western China, where the flavors of poultry and citrus are often combined. Dried orange peel is available in Asian markets. Any small, dried red chiles may be used in this recipe. Serve it over steamed rice or rice pilaf."

Serves 2

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes


  • Marinade:
  • 1/2 tablespoon cornstarch
  • 1 tablespoon dry vermouth or white wine
  • 1/2 pound boneless chicken breast, cut into 1/2 inch pieces
  • Sauce:
  • 1/2 tablespoon minced ginger
  • 1/2 tablespoon minced garlic
  • 1 green onion, minced
  • 1/2 teaspoon ground Sichuan peppercorns
  • 1 tablespoon dry vermouth or white wine
  • 2 tablespoons soy sauce
  • 1 tablespoon hot bean sauce
  • 2 tablespoons dried orange peel, soaked in hot water for 1/2 hour and shredded
  • 2 teaspoons sugar or honey
  • 1/2 teaspoon sesame oil
  • For the Stir-fry :
  • 2 tablespoons peanut oil
  • 6 small dried hot red chiles, such as Japones or de Arbol


Combine the ingredients for the marinade in a bowl, stir well, and add the chicken. Let sit for 30 minutes.
Combine all the sauce ingredients in a bowl, stir well, and set aside.
Heat the wok over high heat. Add the peanut oil and when it just begins to smoke, add the chiles and marinated chicken. Stir-fry for about 1 minute. Add the sauce and stir-fry for an additional 30 seconds. Remove the chiles before serving.
Serves 2. Heat Scale: Medium

Reprinted with permission.
User Reviews

Reviews for this section have been closed.

 4 out of 5
Three great levels, Member magicmark81

I mainly cooked this because the only person who reviewed it said 'yuk' and i don't believe anyone would bother posting a recipe that was 'yuk'. I did however take some of there comments on board... I used fresh orange peel not dried, mainly because i had an orange in my fruit that needed eating. I also put half the amount in and squeezed a fresh half an orange through the dish at the end. I also quadroupled the amount of szechuan pepper corns. I find this level is needed to counter the chilli (which i doubled too) and the bitter peel. I served on a bed of bean sprouts too. Because thats what my local szechuan restaurant does, it provides a fesh water counterpoint to the intensity of szechuan food. the taste was great, firstly oranges, the the tingling anaseeded szechuan pepper, before the fire. Each time the beansprouts resetting the pallet for the next round of three.

26 out of 27 people found this helpful.

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