Go Girl Hot Szechwan Chicken

Go Girl Hot Szechwan Chicken

17 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Marie-Lyne
Recipe by  Marie-Lyne

“Go girl, this is HOT. If it is too hot, just cut down on ingredients that make a dish more spicy (like onions, green onions, chilies or chili paste).”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. In a small bowl combine the garlic, ginger and chile paste. Mix together and set aside. In a second bowl mix together the orange juice, sherry, soy sauce and vinegar and sugar. In a third bowl combine the cornstarch with the water and mix until dissolved.
  2. Heat 1 tablespoon oil in a large skillet over medium high heat. Saute chicken for about 3 minutes, until browned. Remove from skillet and set aside.
  3. Heat 1 teaspoon oil in skillet and saute green onion, bell pepper and onion for about 3 minutes. Stir in garlic/ginger mixture and saute for 1 minute, stirring constantly. Add chicken and orange juice mixture and cook, stirring, for 2 minutes. Finally, stir in orange zest and cornstarch mixture. Heat through, stirring slowly, until sauce is clear and thick. Sprinkle with peanuts and serve.

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Reviews (17)

Rate This Recipe
THIMBLE2
11

THIMBLE2

Very tasty indeed!!! I used chili paste from the Asian store, which has alot of flavor and "kick". It was just spicy enough. I replaced one of the green peppers for a red pepper, for color. Next time, and there will be a next time, I would double the sauce recipe, and add the green onion at the last minute in order to retain crispness! Thats the beauty of a recipe, you can "tweak" it to suit your own taste! Thanks for this tasty and easy recipe!

JOLDEROG
8

JOLDEROG

I did not have chili paste, but a thai chili sauce. I thought the dish was good, but needed more flavor. Also, it took a long time to prepare. Thanks for the recipe

Shane and Di
4

Shane and Di

I love Szechwan, and this recipe hit the spot. It was a great candle light dinner for the husband & I. Couldn't find the chile paste, or fresh chile peppers at my local grocery. So I used chili powder. I left out the sherry. The oranges were horrible at the store, so I end up using McCormick orange peel (1/2 tablespoon) I followed everything else to a que, and it turned out great. Not watery, mildely spicy, but does take extra time, but worth it in my opinion. I served my dish with steamed rice, and a Mandarin Orange Oriental salad I made. Will be making again..

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 331 cal
  • 17%
  • Fat
  • 14.7 g
  • 23%
  • Carbs
  • 18.5 g
  • 6%
  • Protein
  • 32.2 g
  • 64%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 568 mg
  • 23%

Based on a 2,000 calorie diet

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