Chinese Orange Peel and Ginger Chicken


Servings: NA


  • 650-750 grams chicken breast or thigh, very thinly sliced
  • 1 red onion, finely sliced
  • 1 tablespoon Gourmet Garden Gourmet Garden Ginger Cold Blended Paste, Cold Blended Paste
  • 1 teaspoon Gourmet Garden Garlic, Cold Blended Paste
  • 1 large navel orange, zested and juiced
  • 1/2 tablespoon Gourmet Garden Gourmet Garden Chili Cold Blended Paste , Cold Blended Paste
  • 1 tablespoon raw sugar
  • 2 tablespoon light soy sauce
  • 1 tablespoon tomato puree
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon sesame oil
  • 1 tablespoon cornflour
  • 5 tablespoon chicken stock
  • 2/3 spring onions, finely chopped for garnish


(per Serving)

Nutrition information coming soon.


  • 1 Heat and grease a large non-stick pan with a little vegetable oil. Once hot add the chicken and allow the first side to brown before stirring through.
  • 2 Once half of the chicken is brown add the remaining ingredients except the corn flour and the stock. Stir through to create a very fragrant sauce, allow to boil through and cook nice and hot and fast for about 3-5 minutes.
  • 3 Reduce the heat and mix the corn flour to a paste with the stock and add to the remaining ingredients.
  • 4 Once the sauce has boiled, adjust seasoning and serve with a garnish of finely sliced spring onions and your choice of steamed rice or noodles.