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Chili Chicken with Orange Peel

Source: The Heritage of Chinese Cooking
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Active Time:  15 Minutes
Total Time:  1 Hour
  Serves 6
This is one of the gentler dishes to come from the great western province of Sichuan (Szechwan). The recipe uses a typical Sichuanese blend of aromatics (the Sichuan/Szechwan wild pepper, chilis, ginger, scallions/spring onions and sugar), with the surprise addition of orange zest (rind).
For Marinade:
2 teaspoons light soy sauce
1 tablespoon Shaoxing rice wine (available at Chinese stores) or dry sherry
Good pinch of salt
Good pinch of white pepper
Good pinch of roasted Sichuan peppercorns (fagara) (available at Chinese stores)
1/2 teaspoon sugar
1 teaspoon cornstarch, mixed with 1 tablespoon cold water, for thickening
1 lb skinless, boneless chicken breasts, cut into 2-inch finger lengths
1/2 teaspoon chili oil

3 tablespoons groundnut peanut oil
1 teaspoon shredded fresh ginger
4 scallions, white parts cut crosswise into 2-inch lengths; green parts sliced diagonally into 2-inch lengths
1 dried red chili, seeded and chopped
2 tablespoons fresh orange zest julienne
1 tablespoon Shaoxing rice wine, or dry sherry
For Sauce:
1/2 teaspoon cornstarch
1 tablespoon chicken broth
2 tablespoons light soy sauce
Chili Chicken with Orange Peel Recipe at
Combine all of the marinade ingredients and add the chicken pieces. Work in well with the fingers. Allow to stand for 30 minutes. Sprinkle in the chili oil.

Heat the groundnut oil in a preheated wok until the oil begins to smoke. Add the ginger, the white parts of the scallions and the dried chili and sauté briefly for 7-8 seconds. Add the chicken and stir-fry over maximum heat until the color changes from pink to white (1-2 minutes.) Toss in the orange zest and mix. Sprinkle on the rice wine. Reduce the heat to low and gently stir-fry for another 2-3 minutes.

Mix the sauce ingredients in a small bowl. Make a space in the center of the wok and slowly pour in the sauce. Stir constantly until the sauce boils. Combine all the ingredients thoroughly, and add the green parts of the scallions just before serving.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 164
Fat. Total: 9g
Fiber: 1g
Carbohydrates, Total: 3g
Sodium: 383mg
% Cal. from Fat: 49%
Cholesterol: 42mg
Protein: 16g
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