Spicy Stir Fried Orange Chicken

Spicy Stir Fried Orange Chicken

A quick and easy stir fried chicken dish served on a bed of rice noodles. The spicy heat comes from Chinese chili paste so it is very easy to regulate the amount of heat or even leave it out altogether if you prefer. There are enough strong flavours of orange and ginger to carry the dish without any heat at all but I just love it with a little kick! ;)

Spicy Stir Fried Orange Chicken

Serves 4

3 large boneless skinless chicken breasts, cut in cubes

3 cloves minced garlic

3 tbsp peanut oil

Salt and pepper to season

In a wok or large sauté pan over high heat, season and stir fry the chicken and garlic in the oil until almost completely cooked. Remove the chicken from the pan and set aside.

To the wok or sauté pan add:

¼ cup rice wine or Chinese cooking wine

¼ cup rice wine vinegar

½ cup orange juice

2 tbsp hoisin sauce

1 tsp sesame oil

1 tbsp chilli paste

Bring to a boil and return the chicken and garlic to the pan along with:

1 tbsp grated ginger

Zest of one orange

½ tsp Chinese five spice powder

1 red pepper diced

To thicken the sauce, add a slurry of:

2 teaspoons corn starch dissolved in ¼ cup cold water

(NOTE: You may not have to use all of the slurry. Use just enough to bring the sauce to the proper consistency.)

Finally toss in

2 large oranges, cut in sections

Serve over rice noodles and garnish with fresh chopped scallions.

Spicy Stir Fried Orange Chicken

A quick and easy stir fried chicken dish served on a bed of rice noodles. The spicy heat comes from Chinese chili paste so it is very easy to regulate the amount of heat or even leave it out altogether if you prefer. There are enough strong flavours of orange and ginger to carry the dish without any heat at all but I just love it with a little kick! ;)

Spicy Stir Fried Orange Chicken

Serves 4

3 large boneless skinless chicken breasts, cut in cubes

3 cloves minced garlic

3 tbsp peanut oil

Salt and pepper to season

In a wok or large sauté pan over high heat, season and stir fry the chicken and garlic in the oil until almost completely cooked. Remove the chicken from the pan and set aside.

To the wok or sauté pan add:

¼ cup rice wine or Chinese cooking wine

¼ cup rice wine vinegar

½ cup orange juice

2 tbsp hoisin sauce

1 tsp sesame oil

1 tbsp chilli paste

Bring to a boil and return the chicken and garlic to the pan along with:

1 tbsp grated ginger

Zest of one orange

½ tsp Chinese five spice powder

1 red pepper diced

To thicken the sauce, add a slurry of:

2 teaspoons corn starch dissolved in ¼ cup cold water

(NOTE: You may not have to use all of the slurry. Use just enough to bring the sauce to the proper consistency.)

Finally toss in

2 large oranges, cut in sections

Serve over rice noodles and garnish with fresh chopped scallions.