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    You are in: Home / Recipes / Sichuan Orange Chicken - America's Test Kitchen Recipe
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    Sichuan Orange Chicken - America's Test Kitchen

    Sichuan Orange Chicken - America's Test Kitchen. Photo by loof

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Debbie R.'s Note:

    Haven't made it yet.

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    Units: US | Metric


    1. 1
      Whisk hoisin, orange zest and juice in bowl.
    2. 2
      Pat chicken dry with paper towels. Cut crosswise into 1/4-inch-thick slices. Season with salt and pepper.
    3. 3
      Heat 1 T. oil in large nonstick skillet over med-hi heat until just smoking. Cook half of the chicken until no longer pink, about 3 minutes. Transfer to plate. Repeat with another 1 T. oil and rest of chicken.
    4. 4
      Add remaining oil and bell pepper to empty skillet. Cook over medium heat until just softened, about 3 minutes. Clear center of skillet. Add garlic, ginger and pepper flakes. Cook, mashing garlic mixture into pan, until fragrant about 30 seconds. Stir garlic mixture into bell pepper.
    5. 5
      Add hoisin mixture and simmer until sauce has thickened, 3- 5 minutes. Add scallions and chicken, along with any accumulated juices and toss to combine.

    Ratings & Reviews:

    • on September 18, 2011


      This was good, but I tweaked it a little to make it my own. First, I dusted my cut up chicken with cornstarch because I wanted mine somwhat traditional. I also thickened my sauce at the end by adding a slurry (cornstarch and water mixed together). I added some crushed red pepper to take it up a notch in spiciness. I will definitely be making this again with my tweaks.

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    • on June 22, 2010


      Great chicken stir fry! I left out the scallions, otherwise made as directed. The citrus and ginger flavors were terrific in this; I'll up the crushed red pepper flakes a bit next time. Thanks for sharing your recipe! Made for ZWT6, Zwizzle Chicks

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    • on May 24, 2010


      This was truly tasty and easy to put together. I added about a teaspoon of cornstarch to the hoisin/juice mixture to thicken it, and also added some orange peel slivers to the red pepper while it cooked. I also threw in a few hot dried chiles. Other than than that, I made this exactly as posted. The orange and the spiciness went well together, and I also agree that this is so much better than the deep-fried method. Thanks for sharing this. Made for ZWT 6 by a RedHot Renegade.

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    Read All Reviews (5)


    Nutritional Facts for Sichuan Orange Chicken - America's Test Kitchen

    Serving Size: 1 (182 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 268.5
    Calories from Fat 124
    Total Fat 13.8 g
    Saturated Fat 2.0 g
    Cholesterol 75.8 mg
    Sodium 333.6 mg
    Total Carbohydrate 8.9 g
    Dietary Fiber 1.3 g
    Sugars 4.7 g
    Protein 26.0 g

    The following items or measurements are not included:


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