Cashew Orange Spice Chicken
Monday, 26 May 2008
DescriptionThis hot and sweet dish can be made even hotter by using chile-spiked soy sauce. Sichuan peppercorns are readily available in Asian markets as well as in large grocery stores.
At a glance
Combine the orange juice, rice wine, soy sauce, orange zest, Sichuan peppercorns, and peanut oil in a nonreactive bowl. Toss the chicken in the mixture and marinate for 1 hour. Remove, drain, and reserve the marinade.
Heat the chile oil in a wok or heavy pan to about 350 degrees. Add the chiles and sauté for a minute. Add the ginger and stir-fry for an additional minute. Add the chicken and stir-fry until done. Remove and keep warm.
Add the marinade to the wok or pan and heat until boiling. Slowly stir in enough of the cornstarch mixture to thicken the sauce. Return the chicken to the wok and heat thoroughly.
Pour the chicken over the rice, garnish with the cashews and onions and serve