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Szechwan Chicken

Western.Chefs's picture
This Szechwan Chicken gets its heat from crushed peppers and is best to serve with rice, or another mild dish to offset the spicy heat. Here€™s the delicious chicken recipe you can easily cook. This recipe is simple and tastes great. So enjoy cooking it!
Ingredients
  Whole chicken breasts 2 Large, skinned, boned, and each cut in half
  Soy sauce 2 Tablespoon
  Dry sherry 2 Tablespoon
  Cornstarch 2 Teaspoon
  Sugar 1⁄4 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Crushed red pepper 1⁄4 Teaspoon
  Green onions 6
  Green peppers 2 Medium
  Dry roasted peanuts 1⁄2 Cup (8 tbs) (Salad Oil)
Directions

1. With knife held in slanting position, almost parallel to the cutting surface, slice each breast half across width into 1/8 inch-thick slices. In medium-sized bowl, mix chicken and next 6 ingredients; set aside.
2. Cut green onions crosswise into 2-inch pieces; cut green peppers into bite-sized pieces. In 12-inch skillet or wok over medium-high heat, in 2 tablespoons hot salad oil, cook green onions and peppers, stirring quickly and frequently, until vegetables are tender-crisp, about
2 minutes. With slotted spoon, remove vegetables to small bowl.
3. In same skillet or wok over medium heat, in 3 more tablespoons hot salad oil, cook peanuts until lightly browned, stirring frequently. With slotted spoon, remove peanuts to bowl with vegetables.
4. In salad oil remaining in skillet or wok over high heat, cook chicken mixture, stirring quickly and constantly, until chicken is tender, about 2 to 3 minutes. Return vegetables with any juices and peanuts to skillet; heat through

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Ingredient: 
Chicken
Interest: 
Gourmet

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