In a small bowl, whisk together hoisin sauce, orange zest, and orange juice. Set aside.
In a large skillet over medium-high heat, add 2 tablespoons of vegetable oil and heat until steaming. Cooking in batches that best fit your skillet, add cut chicken and season with salt and pepper. Cook chicken until no longer pink (about 3-5 minutes) then remove from skillet and place on a plate. Repeat until all chicken is cooked and removed from skillet.
Add 1 tablespoon of vegetable oil to skillet, then add cut bell pepper. Cook bell pepper, turning frequently, until just softened, about 3-5 minutes. Push pepper to one side of the skillet.
On the clear side of the skillet, add ginger, garlic, and red pepper flakes. Use the back of a spatula to gently press the garlic and ginger into the skillet. Scrape up ginger and garlic and press again. Repeat this for about 30 seconds or until ginger and garlic are fragrant.
Add orange-hoisin mixture to the skillet and stir all contents of skillet together until combined. Let sauce simmer until reduced and thickened, about 3-5 minutes.
Add cooked chicken and scallions to skillet, then toss to coat. Continue to cook chicken until it's heated through.
Serve immediately with veggies or white rice.
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