Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine chicken and cornstarch. Set aside. | 2. Combine onions in small bowl. Combine chili peppers, peppercorns and ginger in another bowl. Combine juice, soy sauce, hoisin, sugar and chili paste and mix well. Set all 3 bowls aside. | 3. Heat oil in wok (or large pan) to 225*F (110*C). Add chicken and cook until it loses pink color. Remove chicken and drain. Pour out all but 1 tablespoon of oil. | 4. Heat oil until very hot. Add chili pepper mixture and stir-fry 15 seconds. Add peel. Add combined onions and stir-fry 20 seconds. Mix in chicken. Add juice mixture and stir-fry 30 seconds. Add vinegar and stir-fry 15 seconds. Mix in sesame oil and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1 1/2	1/2	boneless skinless sliced	1170.2697	0.0	141.8612	62.93600000000001
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
onion	2/3	cup	chopped	42.6667	9.9627	1.1733	0.1067
green onion	4		cut	76.68	16.3016	2.7548	1.3348
chilies	5		minced	485.7571	120.0	0.0	0.0
szechwan pepper	2	teaspoons	roasted ground	-	-	-	-
ginger	2	teaspoons	minced	3.2	0.7108	0.0728	0.03
tangerine juice	2	tablespoons		13.2762	3.1184	0.1544	0.0618
dark soy sauce	2	tablespoons		-	-	-	-
hoisin sauce	1	tablespoon		35.2	7.0528	0.5296	0.5424
sugar	3/4	teaspoon		13.7655	3.4431	0.0	0.0
szechwan chili paste garlic	3/4	teaspoon		-	-	-	-
vegetable oil	2	cups		3758.32	0.0	0.0	436.0
tangerine peel	2	tablespoons	cut	-	-	-	-
vinegar	1	teaspoon		1.05	0.0465	0.0	0.0
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.