This orange peel chicken stir-fry is a fragrant Chinese-inspired dish combining savory tender chicken breast and crispy dried orange peel.
The dried orange peel imparts a delightful citrus aroma and subtle bitterness that balances the stir-fry’s savory sauce.
Perfect for a quick weeknight dinner, this recipe cooks in under 30 minutes for a flavorful meal that pairs well with steamed rice.
Why You’ll Love This Recipe
- Using dried orange peel provides an authentic citrus flavor characteristic of traditional Chinese dishes.
- Stir-frying over high heat keeps the chicken tender and seals in flavor while achieving a lightly crisp texture.
- The balanced sauce blends savory soy, fragrant garlic, and a touch of sweetness to complement the orange peel without overpowering it.
Crispy Orange Peel Chicken Stir-Fry
This Chinese-style stir-fry features tender chicken breast and crispy dried orange peel for a refreshing citrus-savory flavor. Quick and fragrant!
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
- 1 tbsp dried orange peel, rinsed and roughly chopped
- 2 tbsp vegetable oil, divided
- 3 garlic cloves, minced
- 1-inch piece of ginger, minced
- 3 green onions, sliced
- 1 red bell pepper, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp sugar
- 1/4 tsp white pepper
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- Salt to taste
Instructions
- Prepare the Orange Peel Rinse the dried orange peel under warm water to remove excess salt and soak in hot water for 10 minutes. Drain, chop roughly, and set aside.
- Cook the Chicken Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Add sliced chicken and stir-fry until no longer pink and slightly browned, about 4-5 minutes. Remove chicken and set aside.
- Stir-Fry Aromatics and Vegetables Add the remaining 1 tablespoon oil to the wok. Stir-fry garlic, ginger, and green onions for about 30 seconds until fragrant. Add chopped dried orange peel and red bell pepper; stir-fry 2 minutes.
- Combine and Sauce Return chicken to the wok. Add soy sauce, oyster sauce, Shaoxing wine, sugar, and white pepper. Toss everything together and cook for 1-2 minutes.
- Thicken the Sauce Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and coats the chicken and peppers.
- Finish and Serve Taste and adjust salt if needed. Remove from heat and serve immediately over steamed rice.
Helpful Tips
- Use thinly sliced chicken breast to ensure quick cooking and tender texture.
- Be sure to rinse and soak dried orange peel; it can be quite salty and tough if used directly.
- If Shaoxing wine is unavailable, substitute with dry sherry or omit and add 1 tsp water to the sauce.
- For extra crunch, you can lightly toast the dried orange peel before soaking, but be careful not to burn it.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat thoroughly to an internal temperature of 165°F (74°C) before serving.
Do not freeze as the texture and flavor of the orange peel may deteriorate.
Frequently Asked Questions
What is dried orange peel used in this recipe?
Dried orange peel adds a unique citrus aroma and slight bitterness, commonly used in Chinese cooking to enhance savory dishes.
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs can be used for a juicier result, but adjust cooking time accordingly to ensure they are cooked through.
Is this recipe gluten-free?
This recipe contains soy sauce and oyster sauce, which often have gluten. Use gluten-free versions if needed.
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