Orange Chicken with Red Chiles
Monday, 26 May 2008
DescriptionThis chicken and chile dish is a standard in western China, where the flavors of poultry and citrus are often combined. Dried orange peel is available in Asian markets. Any small, dried red chiles may be used in this recipe. Serve it over steamed rice or rice pilaf.
At a glance
For the Marinade:
For the Sauce:
For the Stir-Fry:
Combine the ingredients for the marinade in a bowl, stir well, and add the chicken. Let sit for 30 minutes.
Combine all the sauce ingredients in a bowl, stir well, and set aside.Heat the wok over high heat. Add the peanut oil and when it just begins to smoke, add the chiles and marinated chicken. Stir-fry for about 1 minute. Add the sauce and stir-fry for an additional 30 seconds. Remove the chiles before serving.