Best Orange Peel Chicken Recipes

Orange Peel Chicken image

Provided by Sackville

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 14

3/4 lb boneless chicken breast
1/3 cup peanut oil
2 teaspoons soy sauce
2 teaspoons rice wine or 2 teaspoons dry sherry
1 teaspoon gingerroot, minced
1 teaspoon cornstarch
1 teaspoon sesame oil
2 dried red chilies, halved lengthwise
1 tablespoon zested orange rind
1/2 teaspoon fine ground roasted szechuan peppercorns (optional)
2 teaspoons soy sauce
1/4 teaspoon salt
1 tablespoon sugar
1/2 teaspoon sesame oil

Steps:

Cut the chicken into thin slices, two inches long, cutting against the grain.
Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil.
Mix well, and then let the mixture marinate for about 20 minutes.
Heat the peanut oil in a wok or large skillet until it is very hot.
Remove the chicken from the marinade with a slotted spoon, add it to the pan and stir-fry it for 2 minutes until it browns.
Remove it and leave to drain in a colander or sieve.
Pour off most of the oil, leaving about 2 teaspoons.
Reheat the pan over a high heat and then add the dried chilis.
Stir-fry them for 10 seconds, and then return the chicken to the pan.
Add the rest of the ingredients and stir-fry for four minutes, mixing well.
Serve immediately.

ORANGE PEEL CHICKEN image

Categories Chicken

Yield 4-6

Number Of Ingredients 15

Sauce:
1 Tbsp Vegetable Oil
2 Tbsp Minced Garlic
4 Green Onions, sliced
1 cup Tomato Sauce
Juice From 1 Orange, plus water sufficient to make Â½ cup liquid
Â¼ cup Granulated Sugar
2 Tbsp Chili Garlic Sauce*
1 Tbsp Soy Sauce
The Chicken:
4 Boneless, skinless chicken breast fillets, sliced into bite sized pieces
1 cup Cornstarch
Â½ cup Vegetable Oil
Peel From 1 Orange, julienned (into â " thick strips
*available In The Asian Foods Aisle of Most Supermarkets, you'll know it by the rooster on the jar

Steps:

prepare the sauce: Prepare sauce by heating 1 tablespoon of oil in a medium saucepan over medium heat. Add minced garlic, sliced green onions, tomato sauce, orange juice-water mixture, sugar, chili garlic sauce and soy sauce and bring to a boil. Simmer 5 to 6 minutes or until sauce thickens, then turn off the heat. prepare the chicken: Place the chicken pieces into a large (1 or 2 gallon) re-sealable plastic bag along with the cornstarch. Seal the bag, pushing as much air out as possible, and message the chicken pieces to thoroughly coat the chicken pieces with cornstarch. stir fry the chicken: In a wok or large, heavy skillet over high heat, heat the Â½ cup of oil. When the oil in the wok is very hot and smoky add about half of the chicken and stir fry for a couple minutes or until it is nicely browned. Remove the pieces to a paper towels to drain. Repeat with the remaining chicken. When all of the chicken is stir fried, drain the oil out of the wok, wipe the wok and place wok back on the stove over high heat to heat it back up. bring it all together: When the wok is hot again add the julienned orange peel and chicken. Stir fry for about 20 to 30 seconds or so. Add the sauce to the pan and continue to stir fry for about 2 minutes insuring that the chicken pieces is thoroughly coated with the sauce. Continue stir frying until the sauce thickens.