Crispy Orange Chicken with Szechuan Green Beans and Scallion Rangoon

Get ready for a flavor-packed dinner that brings together crispy tempura chicken, a tangy orange glaze and spicy Szechuan green beans. This dish is served with fluffy jasmine rice and homemade scallion cream cheese rangoon that are perfect for dipping in sweet chili sauce.

With a few simple steps, you can recreate this restaurant-style meal at home. The chicken stays crispy thanks to a light tempura batter, while the green beans get a kick from Szechuan paste. Don’t forget the rangoon – they’re easier to make than you think!

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Ingredients

0.5 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

3 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

16 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

24 unit Wonton WrappersView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

12 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

1 unit Pho Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce Orange SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim green beans if needed. Thinly slice scallions. In a medium bowl, combine diced chicken, soy sauce and garlic-ginger scallion paste; stir to coat. Set aside to marinate. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, cover and reduce to low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until serving.
2. While rice cooks, toss green beans on a baking sheet with a drizzle of oil and Szechuan paste until evenly coated. Roast on top rack until browned and tender, 10-12 minutes. Meanwhile, in a small bowl, mix cornstarch with 2 tablespoons water (4 tablespoons for 4 servings). In another medium bowl, combine sliced scallions, cream cheese and pho stock concentrate.
3. On a clean surface, place about 2 teaspoons of scallion filling in the center of each wonton wrapper (you’ll have enough for 16-18 wrappers; 32-36 for 4 servings). Brush edges with cornstarch mixture. Fold each wrapper into a triangle, pressing firmly to seal and remove air. Cover filled wontons and unused wrappers with damp paper towels to prevent drying.
4. Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Once hot, carefully add scallion rangoon in a single layer (work in batches; don’t crowd the pan). Fry until golden and crispy, 2-3 minutes, turning as needed. Transfer to a paper-towel-lined plate. Reserve pan with oil.
5. In the bowl used for rangoon filling, combine tempura batter mix and ½ teaspoon salt (1 teaspoon for 4 servings). Remove chicken from marinade with a slotted spoon, draining excess liquid and add to batter mix; toss to coat.
6. Heat reserved oil in pan over medium-high heat. Working in batches, add coated chicken; cook until golden brown and cooked through, 4-6 minutes, turning occasionally. Transfer to paper-towel-lined plate and season with salt. In a large bowl, combine orange sauce, sesame seeds and half the sesame oil (all for 4 servings). Add chicken and toss to coat.
7. Fluff rice with a fork. Divide orange chicken, green beans and rice among plates. Serve with scallion rangoon and sweet chili sauce for dipping.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute diced chicken breast, but dark meat stays juicier when fried. Adjust cooking time as needed.

Can I make the rangoon ahead of time?

You can assemble the rangoon up to a day in advance and refrigerate them covered. Fry just before serving for best crispiness.

What can I use instead of Szechuan paste?

You can substitute with chili garlic sauce or a mix of gochujang and a pinch of Szechuan peppercorns for a similar heat.