Tangy Szechwan Citrus Chicken
Celebrate the burst of flavors from the tangerine harvest with this tantalizing Tangy Szechwan Citrus Chicken. This dish perfectly balances the heat of Szechwan spices with the refreshing citrus notes from fresh tangerines, making it an explosion of flavor with every bite. Ideal for a vibrant family dinner or a gathering with friends, this chicken dish is not only easy to prepare but also a delightful way to make use of those abundant tangerines. Serve it over steamed rice or alongside stir-fried vegetables to complete the experience.
N/A
Servings
300
Calories
16
Ingredients
Ingredients
Boneless Skinless Chicken Breasts
1 1/2 lbs (sliced thin)
Cornstarch
1 teaspoon (for coating)
Chopped Onion
2/3 cup
Green Onions
4 (cut into 1-inch lengths)
Dried Chilies
5 (minced)
Szechwan Pepper
2 teaspoons (roasted and ground)
Minced Fresh Ginger
2 teaspoons
Fresh Tangerine Juice
2 tablespoons
Dark Soy Sauce
2 tablespoons
Hoisin Sauce
1 tablespoon
Sugar
3/4 teaspoon
Szechwan Chili Paste with Garlic
3/4 teaspoon
Vegetable Oil
2 cups (for frying)
Tangerine Peel
2 tablespoons (cut into strips)
Vinegar
1 teaspoon
Sesame Oil
1 teaspoon
Instructions
1
In a medium bowl, toss the sliced chicken breasts with cornstarch until evenly coated. Set aside to marinate for about 15 minutes.
2
In separate small bowls, prepare the ingredients: combine chopped onions in one bowl, and in another, mix dried chilies, ground Szechwan pepper, and minced ginger. In a third bowl, whisk together the fresh tangerine juice, dark soy sauce, hoisin sauce, sugar, and Szechwan chili paste until well combined. Set each bowl aside.
3
Heat vegetable oil in a wok or large pan over medium heat until it reaches 225°F (110°C). Carefully add the marinated chicken to the hot oil and cook for about 4-5 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken, drain it on paper towels, and pour out all but 1 tablespoon of the oil from the pan.
4
Increase the heat until the oil is piping hot. Quickly add the chili pepper mixture and stir-fry for 15 seconds to release the aromatics. Add the tangerine peel strips and stir-fry for another 10 seconds.
5
Next, add the combined onions and stir-fry for 20 seconds until they start to soften. Return the cooked chicken to the pan and pour in the citrus soy sauce mixture. Stir-fry everything together for 30 seconds to let the flavors meld.
6
Finish by adding the vinegar and stir-frying for another 15 seconds. Remove from heat and drizzle with sesame oil for that final touch of flavor.
7
Serve hot, garnished with additional green onions if desired, and enjoy your Tangy Szechwan Citrus Chicken over a bed of rice or alongside your favorite vegetables.
Nutrition Information
20g
Fat
12.5g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Tangy Szechwan Citrus Chicken?
It is a dish that balances the heat of Szechwan spices with refreshing citrus notes from fresh tangerines.
How many calories are in this recipe?
This recipe contains 300 calories per serving.
What is the main protein used in this dish?
The recipe uses 1 1/2 lbs of boneless skinless chicken breasts, sliced thin.
How long should the chicken be marinated?
The chicken should be tossed with cornstarch and set aside to marinate for about 15 minutes.
What temperature should the oil reach for frying?
The vegetable oil should reach a temperature of 225°F (110°C).
How long do you cook the chicken in the wok?
The chicken should be cooked for about 4-5 minutes until it is cooked through and no longer pink.
What kind of citrus is featured in this recipe?
Fresh tangerines are used, specifically for their juice and peel.
How much fat is in a serving of this chicken?
Each serving contains 20g of fat.
What is the protein content per serving?
There are 25g of protein per serving.
How many carbohydrates are in this dish?
This dish contains 12.5g of carbohydrates per serving.
What ingredients are used for the sauce?
The sauce is a mixture of fresh tangerine juice, dark soy sauce, hoisin sauce, sugar, and Szechwan chili paste.
What spices provide the Szechwan flavor?
Dried chilies, roasted and ground Szechwan pepper, and Szechwan chili paste with garlic provide the signature flavor.
How should the tangerine peel be prepared?
The tangerine peel should be cut into thin strips.
What is the purpose of cornstarch in this recipe?
Cornstarch is used to coat the sliced chicken breasts before they are marinated and fried.
When do you add the sesame oil?
Sesame oil is drizzled over the dish as a final touch after it is removed from the heat.
How many dried chilies are needed?
The recipe calls for 5 minced dried chilies.
What type of soy sauce is required?
Dark soy sauce is used to provide depth of flavor and color.
Is fresh ginger used in this recipe?
Yes, the recipe requires 2 teaspoons of minced fresh ginger.
What is the recommended serving suggestion?
It is best served hot over steamed rice or alongside stir-fried vegetables.
How long should the aromatics be stir-fried?
The chili mixture is stir-fried for 15 seconds, followed by the tangerine peel for 10 seconds.
How much tangerine juice is used?
The recipe calls for 2 tablespoons of fresh tangerine juice.
What kind of onion is included in the stir-fry?
The recipe includes both 2/3 cup of chopped onion and 4 green onions cut into 1-inch lengths.
What type of chili paste is recommended?
Szechwan chili paste with garlic is used for this recipe.
How much vegetable oil is needed for frying?
The recipe requires 2 cups of vegetable oil for the initial frying of the chicken.
When is the vinegar added?
One teaspoon of vinegar is added and stir-fried for 15 seconds just before removing the dish from the heat.
Is sugar used in this recipe?
Yes, 3/4 teaspoon of sugar is included in the citrus soy sauce mixture.
How many total ingredients are in this recipe?
There are 16 unique ingredients listed for this dish.
What is the prep time for the aromatics?
The onions are chopped, chilies minced, and Szechwan pepper roasted and ground before starting the wok.
Is this dish considered spicy?
Yes, the tags describe it as spicy due to the Szechwan pepper, dried chilies, and chili paste.
Can I use regular pepper instead of Szechwan pepper?
The recipe specifically calls for roasted and ground Szechwan pepper to achieve the authentic tangy and numbing flavor profile.