Spicy Chicken with Tangerine Peel

5 from 3 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 5 kcal


For the sauce:

  • 2 small Chicken breast fillets, approx. 250 g, fresh or frozen
  • 3 small Spring onions, fresh
  • 2 medium-sized Cloves of garlic, fresh
  • 1 tsp Pepper flakes, red, dried and crushed
  • 0,5 Orange, just the peel of it
  • 4 tbsp Sunflower oil
  • 2 tbsp Soy sauce, salty
  • 2 tbsp Rice Wine, (Arak Masak)
  • 1 tsp Tapioca flour
  • 1 tsp Sugar, fine, white
  • 0,5 tsp Sichuan pepper, fresh from the mill

For the Cap Cay:

  • 4 small Onions, red
  • 20 Snow peas
  • 2 Hot peppers, red, long, mild
  • 2 leaves White cabbage

To garnish:

  • Frisée salad


  • Soak the tangerine peels in cold water for 2 hours, squeeze them out and cut into thin strips. Wash the chicken breast fillets, pat dry and cut into bite-sized pieces. Clean, wash and shake the spring onions. Cut diagonally into slices approx. 6 mm wide. Store green and white parts separately. Cap the garlic cloves at both ends, peel and cut into small pieces.
  • Brush the orange thoroughly with hot water, peel off half of the skin with a peeler and chop it finely.
  • Mix the soy sauce with 120 g of water, the rice wine, the tapioca flour, the sugar, the salt and the pepper until homogeneous.
  • For the Cap Cay, roughly chop the small onions, wash and clean the sugar peas and cut the larger pods in half crosswise. Wash the fresh, red peppers, remove the stem, cut diagonally into pieces approx. 5 mm wide and leave the grains as they are. Use only flawless leaves for white cabbage. Wash the leaves. Only use the middle rib if it doesn't taste bitter. Separate the rib and cut it crosswise into thin slices. Chop the leaves into pieces approx. 2 x 3 cm.
  • Heat a wok, add 2 tablespoons of the sunflower oil and let it get hot. Add the garlic and stir-fry until it starts to turn color. Add the chicken, pepper flakes and orange peel and stir-fry for 3 minutes. Remove from the wok and add the sauce. Bring to the boil while stirring until the sauce has set. Take out of the wok and keep warm.
  • Clean the wok, add the rest of the sunflower oil and let it get hot. Add the onions and roast them until translucent. Add the white parts of the spring onions, the peppers, the sugar snap peas and the ribs of the white cabbage and stir-fry for 2 minutes. Add the tangerine threads, the green parts of the spring onion and the white cabbage leaves. Stir in the pan for 1 minute and deglaze with the sauce. Add the pieces of meat with their ingredients and stir-fry briefly.
  • Arrange on preheated plates, garnish and serve with rice or egg noodles.


  • In the picture, egg noodles were chosen, which were crispy fried between 2 sieves. They were used upside-down, i.e. you had a large, hollow mountain of pasta in front of you, which quickly became small when you ate.


Serving: 100gCalories: 5kcalCarbohydrates: 0.8gProtein: 0.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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