boneless skinless chicken breasts
( about 1.5 pounds)
red bell pepper, seeded and thinly sliced
garlic cloves, minced
grated fresh ginger
red pepper flakes
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.
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Sichuan Orange Chicken - America's Test Kitchen (cont.)