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Sally's Kitchen Recipes

Szechwan Orange Chicken
Sally Strackbein

3/4 – 1 pound of boneless chicken breast, cut in bite size pieces
1 T olive oil
1 tsp minced garlic
1 inch piece of fresh ginger, minced
1 T cornstarch
2 T hoisin sauce *
2 tsp Szechwan chili paste * – spicy, start with a little and taste
1 T rice vinegar
1 tsp brown sugar
1/2 cup of frozen orange juice concentrate
1/2 cup water
1 lemon, lime or orange

With a vegetable peeler or a paring knife, peel an orange, lemon or lime, taking only the very outermost thin, layer. Use all of the rind of a lime or lemon or half the rind of an orange. Cut into very thin half inch slivers.

In a glass or bowl, mix the hoisin sauce, the Szechwan chili paste, the rice vinegar, the brown sugar the orange juice concentrate and the water. Add half the juice of the lemon, lime or orange. Set aside.

Toss the chicken in the cornstarch. Put the oil, citrus rind and garlic in the rice cooker pan. Turn the cooker on to cook. When the oil is hot, add the chicken. Keep stirring the chicken until it is brown.

Add the sauce mixture. Cook until it boils and turns clear. If you want it thicker, mix 1 T cornstarch in a little water and add to sauce. Cook until sauce turns clear again. Serve over rice.

* hoisin and Szechwan chili paste are available in most supermarkets in the oriental section


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