Szechuan Orange Chicken Recipes

Steps:

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

Steps:

• Cook rice according to package directions, omitting salt and fat.
• Meanwhile, combine chicken, orange zest, 1 tablespoons cornstarch and 1 tablespoons soy sauce in a large bowl and toss to coat. Combine orange juice, broth, honey, sesame oil, pepper flakes, remaining 2 teaspoons cornstarch and remaining 1 tablespoons soy sauce in small bowl.
• Heat 1 teaspoons canola oil in wok or large nonstick skillet over medium high heat until very hot. Add chicken and stir fry until lightly browned, about 3 minutes; transfer to a plate. Return skillet to heat and add remaining 1 teaspoons canola oil. Add ginger and garlic; stir fry until fragrant, about 15 seconds. Stir in broccoli and carrots and stir fry until broccoli is bright green, about 2 minutes. Pour in orange juice mixture; bring to a boil and cook until thickened, about 1 minute. Add chicken and cook until heated through, about 1 minute. Divide chicken mixture and rice among 4 plates.

Steps:

• With knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/2-inch thick slices.
• In medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, and crushed red pepper; add chicken, tossing to coat.
• In wok or large non-stick skillet, heat 1 tablespoon oil over medium-high heat until very hot.
• Add green onions and red and green peppers and cook, stirring frequently, until vegetables are tender-crisp, 2 to 3 minutes.
• With slotted spoon transfer vegetables to bowl.
• Increase heat to high and add remaining 1 tablespoon oil to skillet; heat until very hot.
• Add chicken mixture and stir-fry until chicken looses its pink color throughout, 2 to 3 minutes. (I suggest cutting one of the larger pieces to make sure it is cooked through.).
• Return vegetables to pan; heat through.
• To serve, transfer chicken and vegetables to warm platter and sprinkle with peanuts.

Steps:

• *THEORANGE: With vegetable peeler,cut zest from orange into long pieces.
• Cut pieces into thin strips.
• Dry slightly in microwave oven.
• Slice the orange for garnish.
• Steak should be frozen, but still pliable for easier slicing, slice in strips across the grain.
• Coat the meat completely with cornstarch and set aside.
• Combine dried orange peel in a small dish with hot pepper.
• Cut onion and combine in another small dish with water chestnuts.
• Mince garlic and green onion.
• SAUCE: Combine rice wine, sugar, soy sauce, chicken broth, and oyster sauce in a small bowl.
• Put a metal strainer over a large saucepan in kitchen sink.
• Heat wok for two minutes over highest heat.
• Add oil and heat until it is very hot.
• Add beef, stir to break it up.
• Fry for 2 to 3 minutes, til the outside is crispy.
• Transfer to strainer in sink and pour oil and beef into it.
• Place empty wok back on high heat, add garlic and green onion.
• Add hot pepper and orange peel, Stir briefly.
• Add onion and water chestnuts and stir 30 seconds.
• Add sauce and stir well to coat.
• Let mixture boil until it thickens slightly.
• Add hot beef and then sesame oil.
• Put on serving plate and garnish plate with orange slices.
• Serve with rice.

Steps:

• Combine the ingredients for the marinade in a bowl large enough to hold the chicken, stir the liquid ingredients well, and then add the chicken.
• Leave the chicken in the marinade for 30 minutes.
• Take the dried orange peel, soak it in hot water for 30 minutes, then shred it.
• Combine all the sauce ingredients in a bowl, stir well, and set aside.
• Heat the wok over high heat. Add the oil (must be an oil with high smoking point -- peanut, corn or canola are all good; don't use olive oil), swirl it around to coat the wok cooking surface.
• When the oil just begins to smoke, add the chilies and the marinated chicken.
• Stir fry for about 1 minute, until the chicken begins to take on color.
• Add the sauce and stir fry for another 30-45 seconds.
• Remove the chilies before serving, or tell your guests not to eat them!
• Serve over steamed rice or a pilaf.
• Heat scale depends entirely on the peppers, but should be medium for authenticity.
• Notes on special ingredients:.
• If you can't get Szechuan peppercorns, you can substitute "bird of paradise" peppercorns. Szechuan peppercorns are NOT truly members of the pepper family (they are in the citrus family), so do NOT substitute with black peppercorns.
• Hot bean sauce is available in Chinese markets. The most authentic and best quality is made with broad beans, but soy bean paste is an acceptable alternative.
• Do not use habanero or tsin-tsin chiles -- they will overpower the other flavors in the dish.