Sichuan Orange Chicken
By America's Test KitchenPublished on October 29, 2008
Time
30 minutes
Yield
Serves 4
Ingredients
3 tablespoons hoisin sauce 2 teaspoons orange zest and ¾ cup juice from 3 oranges4 boneless, skinless chicken breast (about 1 ½ pounds), cut crosswise into ¼-inch-thick piecesSalt and pepper 3 tablespoons vegetable oil 1 red bell pepper, seeded and sliced thin3 garlic cloves, minced2 teaspoons grated fresh ginger ½ teaspoon red pepper flakes 2 scallions, sliced thin
Before You Begin
Serve over steamed rice or noodles.
Instructions
- Whisk hoisin, orange zest, and orange juice in bowl; set aside. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add half of chicken and cook until lightly browned, 1 to 2 minutes per side; transfer to plate. Repeat with another tablespoon oil and remaining chicken.
- Add remaining tablespoon oil and bell pepper to skillet and cook over medium heat until just softened, about 3 minutes. Stir in garlic, ginger, and pepper flakes and cook until fragrant, about 30 seconds. Add hoisin mixture and simmer until sauce has thickened, 3 to 5 minutes. Add scallions and cooked chicken, along with any accumulated chicken juices, to pan and toss to combine. Season with salt and pepper. Serve.
Time
30 minutesYield
Serves 4Ingredients
3 tablespoons hoisin sauce
2 teaspoons orange zest and ¾ cup juice from 3 oranges
4 boneless, skinless chicken breast (about 1 ½ pounds), cut crosswise into ¼-inch-thick pieces
Salt and pepper
3 tablespoons vegetable oil
1 red bell pepper, seeded and sliced thin
3 garlic cloves, minced
2 teaspoons grated fresh ginger
½ teaspoon red pepper flakes
2 scallions, sliced thin
Ingredients
3 tablespoons hoisin sauce
2 teaspoons orange zest and ¾ cup juice from 3 oranges
4 boneless, skinless chicken breast (about 1 ½ pounds), cut crosswise into ¼-inch-thick pieces
Salt and pepper
3 tablespoons vegetable oil
1 red bell pepper, seeded and sliced thin
3 garlic cloves, minced
2 teaspoons grated fresh ginger
½ teaspoon red pepper flakes
2 scallions, sliced thin
Ingredients
3 tablespoons hoisin sauce
2 teaspoons orange zest and ¾ cup juice from 3 oranges
4 boneless, skinless chicken breast (about 1 ½ pounds), cut crosswise into ¼-inch-thick pieces
Salt and pepper
3 tablespoons vegetable oil
1 red bell pepper, seeded and sliced thin
3 garlic cloves, minced
2 teaspoons grated fresh ginger
½ teaspoon red pepper flakes
2 scallions, sliced thin
Why This Recipe Works
Prepared from soybeans and seasonings, dark, slightly sweet hoisin sauce was an invaluable addition to our orange chicken recipe. For rich orange flavor, we combined orange juice and orange zest. Red bell pepper and scallions provided flavor and textural contrast to the tender chicken breasts. Cooking the chicken in a smoking-hot skillet ensured that it cooked through without drying out.
Before You Begin
Serve over steamed rice or noodles.
Instructions
- Whisk hoisin, orange zest, and orange juice in bowl; set aside. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add half of chicken and cook until lightly browned, 1 to 2 minutes per side; transfer to plate. Repeat with another tablespoon oil and remaining chicken.
- Add remaining tablespoon oil and bell pepper to skillet and cook over medium heat until just softened, about 3 minutes. Stir in garlic, ginger, and pepper flakes and cook until fragrant, about 30 seconds. Add hoisin mixture and simmer until sauce has thickened, 3 to 5 minutes. Add scallions and cooked chicken, along with any accumulated chicken juices, to pan and toss to combine. Season with salt and pepper. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
More Like This
Keep Exploring
My Rating
This is a members' feature.
0 Comments