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Szechuan-Style Chicken Is a Classic for a Reason—Our Twist Makes It Even Better

Name: Szechuan-Style Chicken Is a Classic for a Reason—Our Twist Makes It Even Better
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 large orange; 2 large whole chicken breasts, skinned and boned; 1 tbsp. soy sauce; 1 tbsp. dry sherry; 4 green onions, cut into 2-inch pieces; 1/4 tsp. crushed red pepper; 1 tsp. minced, peeled ginger root or 1/4 tsp. ground ginger; 2 1/2 tsp. cornstarch; 1/2 tsp. sugar; 1/2 tsp. salt; 1/2 c. orange juice; 1/4 c. vegetable oil

Orange peel is the star of this timeless recipe.

By Good Housekeeping EditorsPublished: Sep 19, 2026

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chicken with orange peel szechuan stylegood housekeeping illustrated cookbook

Mike Garten

Yields:

4 serving(s)

Total Time:

1 hr

In this flavor-packed dish, orange peel is the star instead of becoming scraps. It lends a bright, citrusy bite and just the right hint of pleasant bitterness to a savory soy-ginger sauce that coats tender pieces of chicken. Serve it over fluffy white rice for a restaurant-worthy meal at home.

This timeless recipe was first published nearly 50 years ago in The Good Housekeeping Illustrated Cookbook, which was recently re-released and features 1,400 Test Kitchen recipes and step-by-step techniques that have withstood the test of time.

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Ingredients

1 large orange
2 large whole chicken breasts, skinned and boned
1 Tbsp. soy sauce
1 Tbsp. dry sherry
4 green onions, cut into 2-inch pieces
1/4 tsp. crushed red pepper
1 tsp. minced, peeled ginger root or 1/4 tsp. ground ginger
2 1/2 tsp. cornstarch
1/2 tsp. sugar
1/2 tsp. salt
1/2 cup orange juice
1/4 cup vegetable oil

Directions

1. Step 1With vegetable peeler, cut peel from orange into 1½-inch-wide pieces, being careful not to cut into white membrane. Cut pieces into 1½-inch-long strips. On small cookie sheet, let peels dry slightly in 200°F oven 30 minutes.
2. Step 2Cut chicken into 1½-inch pieces. In medium bowl, mix well chicken, soy sauce, sherry, green onions, red pepper, and ginger. In small bowl, mix well cornstarch, sugar, salt, and orange juice. Cover and refrigerate both.
3. Step 3About 15 minutes before serving: In 10-inch skillet over medium heat, in hot oil, with slotted spoon, stir-fry (stirring quickly and frequently) peels until crisp and edges are slightly browned, about 2 minutes; drain on paper towels.
4. Step 4In oil remaining in skillet, over high heat, stir-fry chicken mixture until chicken loses pink color and is tender, about 4 minutes. Stir orange-juice mixture, then add to chicken and stir-fry until mixture is slightly thickened and coats chicken.
5. Step 5Spoon onto warm platter; sprinkle with peels.

Tip: Instead of relying on zest alone, this recipe transforms strips of orange peel into a crispy garnish—a classic Szechuan-inspired technique that adds texture and bright citrus flavor.