In this recipe, there is some extra busywork to make these crisped orange peels. If you want to save time, simply add some orange sections and zest at the last minute instead. Want to make it spicy, add red pepper flakes to the stir-fry. Serve my version of this Chinese-American dish over a bowl of steamed jasmine rice…
| Level: | Intermediate |
| Total: | 10 hr 15 min |
| Active: | 1 hr 15 min |
| Yield: | 4 servings |
Ingredients
- 2 large navel oranges, scrubbed clean, quartered, skin removed from flesh, about half of the pith removed (save the flesh for another use)
- 1 1/4 cups sugar
- 12 black peppercorns
- 4 whole cloves
- 1 large cinnamon stick
- 1/2 cup low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons fresh lime juice
- 4 large cloves garlic, minced
- 6 tablespoons canola oil
- 8 ounces shiitake mushrooms, stemmed and sliced
- Kosher salt
- 1 pound skinless chicken breast, cut into bite-size (about 1/2-inch) strips
- 3/4 cup snow peas, ends trimmed, then sliced
- 2 large cloves garlic, minced
- 4 scallions, chopped
- 4 to 5 dried chiles de arbol, stemmed, seeded, and chopped, optional
- 2 tablespoons freshly grated ginger with skin
- Steamed white jasmine rice, for serving
Instructions
- For the candied orange peels: Bring 3 small pots of water to a boil. Divide the skins in the water and cook for 4 minutes in each pot before draining. This process removes bitterness from the skin.
- Combine the sugar, peppercorns, cloves, cinnamon and 2 1/2 cups water in one of the pots from boiling the oranges and submerge the blanched orange skins. Bring to a simmer and cook over medium-low heat for 45 minutes. (Do not allow the syrup to brown or discolor.)
- Drain the skins of any excess syrup (reserve the syrup for another use, such as for cocktails) and place them in a single layer on a baking sheet fitted with a wire rack. Cover and allow them to sit overnight. Cut them into strips.
- Make the sauce: In a small saucepan over medium heat, stir together the soy sauce, honey, lime juice, garlic and 1/2 cup water and bring to a boil over medium heat until the sauce reduces slightly, about 10 minutes.
- For the stir-fry: In a large heavy-bottomed skillet or wok, heat 1 tablespoon canola oil over medium heat. When the oil begins to smoke, add the mushrooms with a pinch of salt and cook until they soften, 2 to 3 minutes. Remove from the skillet. Add 3 tablespoons oil to the skillet and heat until it smokes lightly. Spread the chicken out in a single layer on a sheet tray and sprinkle with salt. Add the chicken to the skillet in a single layer. Allow the chicken to cook, mostly untouched, stirring once, until it browns around the edges and is cooked through, 3 to 4 minutes.
- Meanwhile, in a separate medium skillet, heat the remaining 2 tablespoons oil over medium heat and add the orange peel strips. Cook until slightly crispy, 3 to 4 minutes.
- To the skillet with the chicken, add the snow peas, garlic, scallions and mushrooms. Taste for seasoning. Add the chiles de arbol, if using, and the grated ginger. Add half of the fried orange peel slices and the sauce, then transfer to a serving platter. Garnish with the remaining fried orange peels. Serve with the rice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 710 |
| Total Fat | 25 g |
| Saturated Fat | 2 g |
| Carbohydrates | 96 g |
| Dietary Fiber | 6 g |
| Sugar | 82 g |
| Protein | 32 g |
| Cholesterol | 83 mg |
| Sodium | 1211 mg |
Reviews
This was just ok. I prefer stir fries that have oyster sauce in the recipe since I think soy sauce is a bit one note. I would not make this again, there are many other recipes worth making instead for similar flavor profile.
NAAA to much work and just tastes Asian nothing special!
I made this tonight for hubby and me and we loved it… I only had hot honey but still a really nice dish that I’ve been craving since I watch you make it. Love you recipes…LOVE the kitchen
I made this. And my husband said it was restaurant quality!
I am with you, girlfriday!
Although the process takes a bit of checking the pantry for ingredients & a bit of time to prep – we really enjoyed it! There were a few steps we had to work thru but had seen it made on the show so it was easy to recreate! Just a thought… if you don’t like something in a recipe – either leave it out or just improvise … there’s really no reason to be so critical!
We cooked this together & listened to our favorite tunes … having a cocktail on a raining day so it was lots of fun and enjoyable! Hubby saved the orange simple syrup for cocktails – was too sweet for my old fashioned but he loved it! Make sure you match stick the orange rinds … they can be tough! We upped the spices cause we like spicy & we served with rice … leftovers for lunch the next day we’re with noodles. We will make again!
Excellent flavor. Alex gave tips that I will take to other recipes e.g. reducing the soy sauce- game changer! I make chocolate covered orange peels and it’s the same process to candy the peels; so while it is an extra step it wasn’t any big deal to plan ahead. I will make this again!
Why do people feel it’s necessary to criticize? If it sounds too complicated or too expensive or ingredients you may not have then just don’t make it! No need for the criticism!!
Orange chicken traditionally made from dried orange peel with a bit of the pith . Bitter to balnce sweet. Much essier
Fabulous receipe!!!