Chicken with Orange Peel Szechwan Style

Experience the bold, tantalizing flavors of Szechwan cuisine with this Chicken with Orange Peel Szechwan Style recipe! Juicy, bite-sized chicken thigh pieces are perfectly marinated, stir-fried to golden perfection, and smothered in a vibrant, spicy-sweet sauce that melds the zing of dried orange peel with the punchy heat of dried red chilies and Szechwan peppercorns. A fragrant blend of garlic, ginger, and hoisin sauce adds depth, while a hint of sugar balances the flavors for a dish that’s equal parts tangy and savory. Quick to prepare in under 35 minutes, this easy but impressive stir-fry is ideal for weeknight dinners or when you're craving something authentically bold. Serve it with steamed rice or noodles, and sprinkle fresh green onions on top for a final aromatic touch. Perfect for lovers of spicy Asian recipes, this dish is a must-try!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken thighs
• 3 tablespoons Soy sauce
• 2 tablespoons Cornstarch
• 2 tablespoons Dried orange peel
• 4 tablespoons Vegetable oil
• 8 Dried red chilies
• 3 Garlic cloves, minced
• 1 tablespoon Ginger, finely grated
• 1.5 teaspoons Szechwan peppercorns
• 2 tablespoons Rice vinegar
• 1 tablespoon Hoisin sauce
• 1.5 teaspoons Sugar
• 1 cup Chicken broth
• 2 Green onions, sliced

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and place in a bowl. Add 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Mix well to coat the chicken and set aside to marinate for 15 minutes.

Step 2

Rinse the dried orange peel in water to remove any bitterness, then soak in warm water for 5 minutes to rehydrate. Drain and set aside.

Step 3

In a small bowl, mix the remaining 2 tablespoons of soy sauce, rice vinegar, hoisin sauce, sugar, and chicken broth. Whisk until well combined and set aside.

Step 4

Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry until cooked through and golden brown, about 5-7 minutes. Remove the chicken from the wok and set aside.

Step 5

Add the remaining 2 tablespoons of vegetable oil to the wok. Stir in the dried red chilies, Szechwan peppercorns, garlic, ginger, and rehydrated orange peel. Stir-fry for 1-2 minutes until fragrant.

Step 6

Return the cooked chicken to the wok and toss to coat in the aromatic mixture.

Step 7

Pour the prepared sauce into the wok, stirring well to coat all the chicken pieces. Let the sauce simmer for 2-3 minutes to thicken. If the sauce is too thick, add 1 tablespoon of water at a time until desired consistency is reached.

Step 8

Sprinkle the sliced green onions over the dish and stir well. Serve hot with steamed rice or noodles.

Nutrition Facts

Serving size	(1048.0g)

Amount per serving	% Daily Value*
Calories	1952.4

Total Fat 112.5g	0%
Saturated Fat 23.4g	0%
Polyunsaturated Fat 33.9g
Cholesterol 625.5mg	0%
Sodium 3032.0mg	0%
Total Carbohydrate 97.8g	0%
Dietary Fiber 23.7g	0%
Total Sugars 17.6g
Protein 151.9g	0%

Vitamin D 35IU	0%
Calcium 227.0mg	0%
Iron 16.7mg	0%
Potassium 3026.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.3%

Protein: 30.2%

Carbs: 19.5%