Ingredients
-
-
1 1/2
-
1/2
-
1
-
1 1/2
-
1/2
-
-
1
-
1/2
-
4
-
-
-
-
-
Directions
Szechuan Orange Chicken, From a magazine of quick meal recipes. The recipe calls for blood orange juice, but I’ve used fresh regular orange juice (Odwalla brand) and it works just fine. This recipe has a fairly mild, sweet, orangey flavor., Blood oranges aren’t available here yet, so used naval oranges instead. But I favor the bloods so I’ll be sure to try it again in a couple months. Other than that, made exactly as directed. My family agreed that it was a bit mild for our tastes. So in the future I would up the heat with more chili flakes or a little chili oil with the chicken. Thanks for sharing, Eve! Made for Unrated Asian Recipe tag in the Asian forum.
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Steps
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1
Done
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To Make Blood Orange Sauce, Mix All Sauce Ingredients in a 10-12" Nonstick Skillet Over High Heat. |
|
2
Done
|
Bring to Boil and Boil Until Reduced to 1 Cup, About 10 Minutes. |
|
3
Done
|
Stir Often to Prevent Burning. |
|
4
Done
|
May Be Made Up to 2 Days in Advance; Use Either Hot or Cold. |
|
5
Done
|
Meanwhile, Rinse Chicken and Pat Dry. Cut Into 1/2 Inch Chunks. |
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6
Done
|
in a 12" Nonstick Skillet or 5-6 Qt Nonstick Pan, Heat Oil Over High Heat. |
|
7
Done
|
Add Chicken and Stir-Fry Until Lightly Browned and Cooked Through (cut to Test For Pinkness), About 4-5 Minutes. |
|
8
Done
|
Add Blood Orange Sauce and Stir Until It Comes to a Boil, About 1-2 Minutes. |
|
9
Done
|
Spoon Chicken and Sauce Over Rice in Bowls. Sprinkle With Green Onion and Season to Taste With Soy Sauce. |
