Szechwan Spicy Tangerine Chicken

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30 minutes 2 Servings Print RecipeEmail Recipe


1 1⁄2poundchicken breasts (boned, skinned and cut into cubes or sliced thin)
2⁄3cuponion (diced)
4 green onions (cut into 1-inch lengths or smaller)
5 dried chili peppers (minced)
2teaspoonszechwan peppercorns (roasted and ground)
2teaspoonfresh ginger (minced)
2tablespoonfresh tangerine juice (or orange juice)
2tablespoondark soy sauce
1tablespoonhoison sauce
3⁄4teaspoonszechwan chili paste with garlic
2tablespoontangerine peel or orange peel (cut into strips)
1teaspoonsesame oil


Combine chicken and cornstarch. Set aside.

Combine onions in small bowl. Combine chili peppers, peppercorns and ginger in another bowl. Combine juice, soy sauce, hoisin, sugar and chili paste and mix well. Set all 3 bowls aside.

Heat oil in wok to 225F. Add chicken and cook until it loses pink color. Remove chicken and drain. Pour out all but 1 tablespoon of oil.

Heat oil until very hot. Add chili pepper mixture and stir-fry 15 seconds. Add peel. Add combined onions and stir-fry 20 seconds. Mix in chicken. Add juice mixture and stir-fry 30 seconds. Add vinegar and stir-fry 15 seconds. Mix in sesame oil and serve.

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