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In this flavor-packed dish, orange peel is the star instead of becoming scraps. It lends a bright, citrusy bite and just the right hint of pleasant bitterness to a savory soy-ginger sauce that coats tender pieces of chicken. Serve it over fluffy white rice for a restaurant-worthy meal at home.
This timeless recipe was first published nearly 50 years ago in The Good Housekeeping Illustrated Cookbook, which was recently re-released and features 1,400 Test Kitchen recipes and step-by-step techniques that have withstood the test of time.
Tip: Instead of relying on zest alone, this recipe transforms strips of orange peel into a crispy garnish—a classic Szechuan-inspired technique that adds texture and bright citrus flavor.
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