Szechuan Orange Chicken

READY IN: 25mins
Recipe by Halcyon Eve

From a magazine of quick meal recipes. The recipe calls for blood orange juice, but I've used fresh regular orange juice (Odwalla brand) and it works just fine. This recipe has a fairly mild, sweet, orangey flavor.

Top Review by Tinkerbell

Blood oranges aren't available here yet, so I used naval oranges instead. But I favor the bloods so I'll be sure to try it again in a couple months. Other than that, made exactly as directed. My family agreed that it was a bit mild for our tastes. So in the future I would up the heat with more chili flakes or a little chili oil with the chicken. Thanks for sharing, Eve! Made for Unrated Asian Recipe tag in the Asian forum.

Ingredients Nutrition

Directions

  1. To make Blood Orange Sauce, mix all sauce ingredients in a 10-12" nonstick skillet over high heat.
  2. Bring to boil and boil until reduced to 1 cup, about 10 minutes.
  3. Stir often to prevent burning.
  4. May be made up to 2 days in advance; use either hot or cold.
  5. Meanwhile, rinse chicken and pat dry. Cut into 1/2 inch chunks.
  6. In a 12" nonstick skillet or 5-6 qt nonstick pan, heat oil over high heat.
  7. Add chicken and stir-fry until lightly browned and cooked through (cut to test for pinkness), about 4-5 minutes.
  8. Add Blood Orange Sauce and stir until it comes to a boil, about 1-2 minutes.
  9. Spoon chicken and sauce over rice in bowls. Sprinkle with green onion and season to taste with soy sauce.

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