Orange Chicken With Red Chilies Szechuan Style Dave Dewitt Recipes

SZECHUAN ORANGE CHICKEN

Steps:

• To make Blood Orange Sauce, mix all sauce ingredients in a 10-12" nonstick skillet over high heat.
• Bring to boil and boil until reduced to 1 cup, about 10 minutes.
• Stir often to prevent burning.
• May be made up to 2 days in advance; use either hot or cold.
• Meanwhile, rinse chicken and pat dry. Cut into 1/2 inch chunks.
• In a 12" nonstick skillet or 5-6 qt nonstick pan, heat oil over high heat.
• Add chicken and stir-fry until lightly browned and cooked through (cut to test for pinkness), about 4-5 minutes.
• Add Blood Orange Sauce and stir until it comes to a boil, about 1-2 minutes.
• Spoon chicken and sauce over rice in bowls. Sprinkle with green onion and season to taste with soy sauce.

SWEET CHILI & ORANGE CHICKEN

Steps:

• Toss chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan; keep warm., Add chili sauce and juice concentrate to skillet; cook and stir until heated through. Stir in chicken. Serve with rice; sprinkle with basil.

SPICY ORANGE CHICKEN

Steps:

• Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
• Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
• Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
• Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
• Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
• Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
• Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
• Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
• Stir in green portions of green onions; cook and stir 1 minute.
• Remove from heat. Garnish with cilantro and serve.

ORANGE CHICKEN WITH RED CHILIES, SZECHUAN STYLE -- DAVE DEWITT

Steps:

• Combine the ingredients for the marinade in a bowl large enough to hold the chicken, stir the liquid ingredients well, and then add the chicken.
• Leave the chicken in the marinade for 30 minutes.
• Take the dried orange peel, soak it in hot water for 30 minutes, then shred it.
• Combine all the sauce ingredients in a bowl, stir well, and set aside.
• Heat the wok over high heat. Add the oil (must be an oil with high smoking point -- peanut, corn or canola are all good; don't use olive oil), swirl it around to coat the wok cooking surface.
• When the oil just begins to smoke, add the chilies and the marinated chicken.
• Stir fry for about 1 minute, until the chicken begins to take on color.
• Add the sauce and stir fry for another 30-45 seconds.
• Remove the chilies before serving, or tell your guests not to eat them!
• Serve over steamed rice or a pilaf.
• Heat scale depends entirely on the peppers, but should be medium for authenticity.
• Notes on special ingredients:.
• If you can't get Szechuan peppercorns, you can substitute "bird of paradise" peppercorns. Szechuan peppercorns are NOT truly members of the pepper family (they are in the citrus family), so do NOT substitute with black peppercorns.
• Hot bean sauce is available in Chinese markets. The most authentic and best quality is made with broad beans, but soy bean paste is an acceptable alternative.
• Do not use habanero or tsin-tsin chiles -- they will overpower the other flavors in the dish.