Sichuan Orange Chicken
Source of Recipe
Cooks Country, Dec/Jan 09
Recipe Introduction
Everyone in the family really liked this. I followed the recipe except I used a tsp. or so of chili garlic sauce instead of red pepper flakes. Served w/basmati rice and frozen mixed veggies (broccoli, cauliflower, carrot).
List of Ingredients
* 3 tablespoons hoisin sauce
* 2 teaspoons zest and 3/4 cup juice from 3 oranges
* 4 boneless, skinless chicken breasts (about 1 1/2 pounds) cut crosswise into 1/4-inch-thick pieces
* Salt and pepper
* 3 tablespoons vegetable oil
* 1 red bell pepper, seeded and sliced thin
* 3 garlic cloves, minced
* 2 teaspoons grated fresh ginger
* 1/2 teaspoon red pepper flakes
* 2 scallions, sliced thinRecipe
1. Whisk hoisin, orange zest, and orange juice in bowl; set aside.. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add half of chicken and cook until lightly browned, 1 to 2 minutes per side; transfer to plate. Repeat with another tablespoon oil and remaining chicken.
2. Add remaining tablespoon oil and bell pepper to skillet and cook over medium heat until just softened, about 3 minutes. Stir in garlic, ginger, and pepper flakes and cook until fragrant, about 30 seconds. Add hoisin mixture and simmer until sauce has thickened, 3 to 5 mintues. Add scallions and cooked chicken, along with any accumulated chicken juices, to pan and toss to combine. Season with salt and pepper. Serve
|
|
member logon
