Asian Spicy Tangerine Chicken
Asian Spicy Tangerine Chicken using Tangerine Balsamic and Japanese Roasted Sesame Oil.
Products used: Sesame Olive Oil,
Ingredients
1½ lb boneless, skinless Chicken Breasts, cubed or sliced thin
1 tsp Cornstarch
⅔ cup Onion, chopped
4 Green Onions, cut into 1" tubes
5 dried Chili Peppers, minced
2 tsp Szechuan Peppercorns, roasted and ground
2 tsp fresh Ginger, minced
2 Tbsp fresh Tangerine or Orange juice
2 Tbsp Soy Sauce
1 Tbsp Hoisin Sauce
3 tsp granulated Sugar
¾ tsp Szechuan Chili Paste with garlic
3 Tbsp SOOC Japanese Roasted Sesame Seed Oil
2 Tbsp Tangerine or Orange Peel, cut into strips
2 Tbsp SOOC Tangerine Balsamic
2 cups steamed White Rice, if desired
Directions
Combine chicken and cornstarch. Set aside. Combine onions in small bowl. Set aside. Combine chili peppers, peppercorns, and ginger in another bowl. Set aside. Combine juice, soy sauce, hoisin, Sweet, and chili paste and mix well.
Heat Sesame Oil in a wok to 225°F. Add chicken and cook until it loses pink color. Remove chicken from oil. Heat remaining oil until it is very hot. Add chili pepper mixture and stir-fry 15 seconds. Add citrus peel and onions. Stir-fry 20 seconds. Mix in chicken and juice mixture. Stir-fry for 30 seconds. Add Tangerine Balsamic and stir-fry for 15 seconds. Serve over rice.
