Citrus and chicken. I mean how can you go wrong? I can't resist Duck a l'Orange or roasted chicken with oranges, so stir-fried Spicy Orange Chicken seemed like a logical choice for a stir-fry. The recipe is from the wonderful Stir-Frying to the Sky's Edge by Grace Young.
"Smells delicious, sounds dangerous." That was my husband's first comment. This time I had the wok hot enough for a loud sizzle. The recipe was delicious and once again, I got to shop at my favorite local Asian food market to find the white peppercorns and chili bean sauce. I also used some homemade chicken broth that I had in my freezer. That in itself is a rare occurrence. I usually don't freeze left-over soup; I just make my family eat again later in the week.
I didn't use the Szechuan peppercorns. Somewhere in my house is a rather large bag, but I couldn't find it. Oy. Instead I used just about double the amount of the white peppercorn. We missed that light tingle, but the dish did have a kick to it. Next time, I would be tempted to add more orange zest. Maybe the orange was too small or not quite in season? I really like a pronounced citrus flavor.
I still have a ways to go in the technique department. I still feel like I'm running a race once the stir-frying begins. In this particular case, I think I had too much liquid and the dish was soupy, although the chicken was still tender and tasty.
A group of us are stir-frying together and we're open to any and all who want to join. You can check out Wok Wednesdays or the Facebook page.