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Orange Chicken with Red Chiles

Monday, 26 May 2008


This 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
Cooking Method
Heat Level
De Arbol
Main Course

For the Marinade:

  • 1/2 tablespoon cornstarch
  • 1 tablespoon dry vermouth or white wine
  • 1/2 pound boneless chicken breast, cut into 1/2 inch pieces

For the Sauce:

  • 1/2 tablespoon minced ginger
  • 1/2 tablespoon minced garlic
  • 1 green onion, minced
  • 1/2 teaspoon ground Sichuan peppercorns
  • 1 tablespoon dry vermouth or white wine
  • 2 tablespoons soy sauce
  • 1 tablespoon hot bean sauce
  • 2 tablespoons dried orange peel, soaked in hot water for 1/2 hour and shredded
  • 2 teaspoons sugar or honey
  • 1/2 teaspoon sesame oil

For the Stir-Fry:

  • 2 tablespoons peanut oil
  • 6 small dried hot red chiles, such as Japones or de Arbol


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.


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