Chicken, Sichan (Szechuan) Orange, with Red Chiles

thespruceeats.com

RevS

subheading: For the Marinade:

½ tablespoon cornstarch

1 tablespoon dry vermouth or white wine

½ pound boneless chicken breast (cut into ½ inch pieces)

subheading: For the Sauce:

½ tablespoon ginger (minced)

½ tablespoon garlic (minced)

1 green onion (minced)

½ teaspoon ground Sichuan peppercorns

1 tablespoon dry vermouth or white wine

2 tablespoons soy sauce

1 tablespoon hot bean sauce

2 tablespoons dried orange peel (soaked in hot water for ½ hour and shredded)

2 teaspoons sugar (or honey)

½ teaspoon sesame oil

subheading: For the Stir Fry:

2 tablespoons peanut oil

6 small dried hot red chiles (such as Japones or de Arbol)

Directions at thespruceeats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer