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A rich, spicy and complex Szechwan-style
(or Sichuan) dish served over a bed of fresh Chinese noodles,
cellophane noodles or a thin egg noodle such as vermicelli.
Szechwan Spicy Tangerine
- 1 1/2 pounds boneless, skinless chicken
breasts, cubed or sliced thin
- 1 teaspoon cornstarch
- 2/3 cup chopped onion
- 4 green onions, cut into 1-inch lengths
- 5 dried chili peppers, minced
- 2 teaspoons Szechwan peppercorns, roasted
- 2 teaspoons minced fresh ginger
- 2 tablespoons fresh tangerine juice or
- 2 tablespoons dark soy sauce
- 1 tablespoon hoisin sauce*
- 3/4 teaspoon granulated sugar
- 3/4 teaspoon Szechwan chili paste with
- 2 cups vegetable oil
- 2 tablespoons tangerine peel or orange
peel cut into strips
- 1 teaspoon vinegar
- 1 teaspoon sesame oil*
- Combine chicken and cornstarch. Set aside.
- Combine onions in small bowl.. Combine
chili peppers, peppercorns and ginger in another bowl. Combine
juice, soy sauce, hoisin, sugar and chili paste and mix well.
Set all 3 bowls aside.
- Heat oil in wok to 225°F (105°C).
Add chicken and cook until it loses pink color. Remove chicken
and drain. Pour out all but 1 tablespoon of oil.
- Heat oil until very hot. Add chili pepper
mixture and stir-fry 15 seconds. Add peel. Add combined onions
and stir-fry 20 seconds. Mix in chicken. Add juice mixture and
stir-fry 30 seconds. Add vinegar and stir-fry 15 seconds. Mix
in sesame oil and serve.
*Available in Asian Specialty Markets.