Chicken With Orange Peel Szechuan Style

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Chicken With Orange Peel Szechuan Style Marion’s Chinese Cooking Course Recipe #7

Chicken With Orange Peel Szechuan Style
Chicken With Orange Peel Szechuan Style is the second recipe in session three of Marion’s Chinese cooking course.

  • 1 large Orange
  • 2 Chicken Breasts
  • 1 Tbsp light Soya Sauce
  • 1 Tbsp Sherry
  • 4 Scallions – cut into 2 inch pieces
  • 1 Tsp Ginger finely chopped
  • ¼ Tsp Crushed Red Pepper
  • 2 ½ Tsp Cornstarch
  • ½ Tsp Sugar
  • ½ Tsp Salt
  • ½ cup Orange Juice
  • ¼ cup Salad Oil

Do Ahead:

With vegetable peeler, cut peel from orange into 1 ½ pieces (don’t cut into white membrane). Cut pieces into 1½ inch strips. In warm oven 200 degrees dry peels for ½ hour.

Cut meat from chicken breasts into cubes. Marinate chicken with soya sauce, sherry, green onion, ginger, and red pepper. In small bowl, mix together cornstarch, sugar, salt, and orange juice.

To Cook:

Heat oil and quickly stir fry orange peels – remove and drain on paper towels.

In remaining oil, stir fry chicken, till it loses its pink color. Recombine cornstarch mixture and pour over chicken. Stir-fry till it thickens and coats chicken.

Spoon chicken mixture onto warm platter and sprinkle with orange peel.

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About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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