Asian Spicy Tangerine Chicken
from: Saratoga Olive Oil Co.
1.5 lb(s) Boneless, skinless chicken breasts, cubed or sliced thin
1 tsp(s) Cornstarch
2-3 cup(s) Chopped onion
4 Green onions, , cut into 1-inch lenghts
5 Dried chili pepper, minced
2 tsp(s) Szechwan peppercorns, roasted and ground*
2 tsp(s) Minced fresh ginger
2 Tbsp(s) Fresh tangerine juice or orange juice
2 Tbsp(s) dark soy sauce*
1 Tbsp(s) Hoisin sauce*
3-4 tsp(s) Granulated sugar
3-4 tsp(s) Szechwan chili paste with garlic*
2 Tbsp(s) Tangerine peel or orange peel cut into strips
2 cup(s) Italian Grape Seed Oil
1 tsp(s) Tangerine Balsamic Vinegar
1 tsp(s) Japanese Roasted 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. Add chicken and cook until it loses pink color. Remove chicken and drain. Pour out all but 1 tablespoon of oil. Heat remaining 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.