Prep 15 mins
Cook 15 mins
Haven't made it yet.
Make and share this Sichuan Orange Chicken - America's Test Kitchen recipe from Food.com.
- 44.37 ml hoisin sauce
- 9.85 ml grated orange zest
- 177.44 ml juice (from 3 oranges)
- 4 boneless skinless chicken breasts (about 1.5 pounds)
- 44.37 ml vegetable oil
- 1 red bell pepper, seeded and thinly sliced
- 3 garlic cloves, minced
- 9.85 ml grated fresh ginger
- 2.46 ml red pepper flakes
- 2 scallions, sliced thin
- Whisk hoisin, orange zest and juice in bowl.
- Pat chicken dry with paper towels. Cut crosswise into 1/4-inch-thick slices. Season with salt and pepper.
- 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.
- 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.
- 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.
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.
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
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.