Chicken with Orange Peel Szechwan Style
Experience the bold, tantalizing flavors of Szechwan cuisine with this Chicken with Orange Peel Szechwan Style recipe! Juicy, bite-sized chicken thigh pieces are perfectly marinated, stir-fried to golden perfection, and smothered in a vibrant, spicy-sweet sauce that melds the zing of dried orange peel with the punchy heat of dried red chilies and Szechwan peppercorns. A fragrant blend of garlic, ginger, and hoisin sauce adds depth, while a hint of sugar balances the flavors for a dish that’s equal parts tangy and savory. Quick to prepare in under 35 minutes, this easy but impressive stir-fry is ideal for weeknight dinners or when you're craving something authentically bold. Serve it with steamed rice or noodles, and sprinkle fresh green onions on top for a final aromatic touch. Perfect for lovers of spicy Asian recipes, this dish is a must-try!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 3 tablespoons Soy sauce
- 2 tablespoons Cornstarch
- 2 tablespoons Dried orange peel
- 4 tablespoons Vegetable oil
- 8 Dried red chilies
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, finely grated
- 1.5 teaspoons Szechwan peppercorns
- 2 tablespoons Rice vinegar
- 1 tablespoon Hoisin sauce
- 1.5 teaspoons Sugar
- 1 cup Chicken broth
- 2 Green onions, sliced
Instructions
Cut the chicken thighs into bite-sized pieces and place in a bowl. Add 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Mix well to coat the chicken and set aside to marinate for 15 minutes.
Rinse the dried orange peel in water to remove any bitterness, then soak in warm water for 5 minutes to rehydrate. Drain and set aside.
In a small bowl, mix the remaining 2 tablespoons of soy sauce, rice vinegar, hoisin sauce, sugar, and chicken broth. Whisk until well combined and set aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry until cooked through and golden brown, about 5-7 minutes. Remove the chicken from the wok and set aside.
Add the remaining 2 tablespoons of vegetable oil to the wok. Stir in the dried red chilies, Szechwan peppercorns, garlic, ginger, and rehydrated orange peel. Stir-fry for 1-2 minutes until fragrant.
Return the cooked chicken to the wok and toss to coat in the aromatic mixture.
Pour the prepared sauce into the wok, stirring well to coat all the chicken pieces. Let the sauce simmer for 2-3 minutes to thicken. If the sauce is too thick, add 1 tablespoon of water at a time until desired consistency is reached.
Sprinkle the sliced green onions over the dish and stir well. Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.5 g | 144% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 33.9 g | ||
| Cholesterol | 626 mg | 208% | |
| Sodium | 3032 mg | 132% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 17.6 g | ||
| Protein | 151.9 g | 304% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 227 mg | 17% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3026 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
