SPICY ORANGE CHICKEN

This classic dish benefits from the use of fresh oranges and other ingredients, rather than just pouring on a bottled sauce. And that makes it easy to customize. More heat? Add more red pepper flakes. The hoisin provides both sweet and salt and can be adjusted to your taste.

1 tablespoon soy sauce

1 tablespoon Shaoxing wine or dry

sherry

2 teaspoons toasted sesame oil

1/2 teaspoon cornstarch

1 1/2 pounds boneless, skinless chicken breasts, trimmed and sliced 1/4-inch thick

7 teaspoons vegetable oil, divided 3 garlic cloves, minced

2 teaspoons grated fresh ginger

1/2 teaspoon red pepper flakes 3 tablespoons hoisin sauce

2 teaspoons grated orange zest plus 3/4

cup juice (2 oranges)

1 red bell pepper, stemmed, seeded, and

cut into ⅛-inch-wide strips 2 scallions, sliced thin

In a large bowl, whisk together soy sauce, Shaoxing wine, sesame oil and cornstarch. Add chicken and toss to coat.

In a small bowl, whisk together 2 teaspoons vegetable oil, garlic, ginger and red pepper flakes. Set aside.

In a small bowl, whisk together hoisin, orange zest and orange juice. Set aside.

In a 12-inch skillet or 14-inch wok, heat 2 teaspoons vegetable oil over mediumhigh heat until just smoking. Add chicken, increase heat to high, and cook, tossing slowly but constantly, until no longer pink, 2 to 4 minutes. Transfer chicken to clean, dry large bowl and cover.

Heat remaining 3 teaspoons oil in nowempty skillet or wok until just smoking. Add bell pepper and cook, tossing constantly, until bell pepper is just softened, about 3 minutes. Push bell pepper to sides of skillet or wok and reduce heat to medium. Add garlic mixture and cook, mashing mixture into pan, until fragrant, about 30 seconds. Stir peppers into garlic mixture.

Add chicken and any accumulated juices to pan.

Whisk hoisin/orange sauce mixture to recombine, then add to pan. Increase heat to high and cook until sauce is thickened, about 30 seconds. Sprinkle with scallions and serve.

Serves 4.

Per serving: 382 calories (percent of calories from fat, 42), 40 grams protein, 14 grams carbohydrates, 1 gram fiber, 17 grams total fat (3 grams saturated), 125 milligrams cholesterol, 515 milligrams sodium. — Adapted from a recipe in “The Chicken Bible” by America’s Test Kitchen (America’s Test Kitchen, $40).

COURTESY OF AMERICA’S TEST KITCHEN