General Tso’s Chicken With Orange

This vibrant take on a Chinese classic combines tender, marinated chicken breast with a glossy, aromatic sauce infused with orange peel and dried chiles. The dish offers a perfect balance of textures: crisp-edged chicken pieces coated in a sticky, slightly sweet and savory glaze. The addition of orange zest provides a fragrant citrus note that cuts through the richness of the soy and sesame oils. It is an ideal weeknight dinner that comes together quickly but delivers restaurant-quality flavor. Serve it hot over steamed jasmine rice to soak up every drop of the flavorful sauce. The subtle heat from the Sichuan peppercorns and dried chiles adds depth without overwhelming the palate, making it approachable for most diners while still satisfying those who crave a bit of spice.

Cooking Method: Roasting, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 145.0

Description

This vibrant take on a Chinese classic combines tender, marinated chicken breast with a glossy, aromatic sauce infused with orange peel and dried chiles. The dish offers a perfect balance of textures: crisp-edged chicken pieces coated in a sticky, slightly sweet and savory glaze. The addition of orange zest provides a fragrant citrus note that cuts through the richness of the soy and sesame oils. It is an ideal weeknight dinner that comes together quickly but delivers restaurant-quality flavor. Serve it hot over steamed jasmine rice to soak up every drop of the flavorful sauce. The subtle heat from the Sichuan peppercorns and dried chiles adds depth without overwhelming the palate, making it approachable for most diners while still satisfying those who crave a bit of spice.

Directions

1
Cut the chicken breast into thin slices, approximately 2 inches long, cutting against the grain for tenderness.
2
Place the chicken slices in a bowl and add the dark soy sauce, rice wine (or dry sherry), minced ginger, cornstarch, and 1 teaspoon of sesame oil.
3
Mix well to coat the chicken evenly, then let it marinate for about 20 minutes.
4
Heat the peanut oil in a wok or large skillet over high heat until it is very hot.
5
Remove the chicken from the marinade using a slotted spoon, allowing excess marinade to drip off.
6
Add the chicken to the hot pan and stir-fry for about 2 minutes until the pieces are browned and cooked through.
7
Remove the chicken from the pan and set aside to drain in a colander or sieve.
8
Pour off most of the oil from the pan, leaving about 2 teaspoons of oil.
9
Reheat the pan over high heat and add the halved dried red chiles.
10
Stir-fry the chiles for 10 seconds until fragrant, being careful not to burn them.
11
Return the cooked chicken to the pan.
12
Add the orange peel, Sichuan peppercorns (if using), remaining dark soy sauce, salt, sugar, and the final 1/2 teaspoon of sesame oil.
13
Stir-fry everything together for 4 minutes, tossing well to combine the flavors and coat the chicken in the sauce.
14
Serve the dish immediately while hot.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 145.0kcal

% Daily Value *
Total Fat 3.1g5%
Saturated Fat 0.9g5%
Cholesterol 72.4mg25%
Sodium 203.9mg9%
Total Carbohydrate 0.8g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 26.7g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: general tso, chicken, orange, chinese, stir fry, spicy, gluten-free option, quick dinner, asian cuisine, soy sauce, sesame oil, dried chiles, sichuan pepper, marinated chicken, wok cooking, citrus chicken, easy recipe, weeknight meal, boneless breast, homemade sauce

Read it online: https://www.chefs-mate.com/recipe/general-tsos-chicken-with-orange/