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  Soy sauce 2 Tablespoon
  Cornstarch 1⁄2 Teaspoon
  Chicken breast halves 3 , skinned, boned, and cut into 3/4-inch cubes
  Soy sauce 1 Tablespoon
  Shao hsing wine/Dry sherry 1 Tablespoon
  Rice vinegar 4 Teaspoon
  Sesame oil 1 Teaspoon
  Hot pepper sauce 1 Teaspoon
  Sugar 3⁄4 Teaspoon
  Vegetable oil 3 Tablespoon
  Minced garlic 1 Teaspoon
  Minced fresh ginger 1⁄2 Teaspoon
  Green onion 1 , thinly sliced (Including Tops)
  Whole dried chili peppers 6
  Cornstarch 1⁄2 Teaspoon, mixed
  Water 1 Teaspoon

Preparation Combine marinade ingredients in a small bowl.
Add chicken and stir to coat.
Set aside for 30 minutes.
Combine sauce ingredients in a small bowl and set aside.
Cooking Place a wok or wide frying pan over high heat until hot.
Add 2 tablespoons of the oil, swirling to coat sides.
Add chicken and stir-fry for 2 minutes or until chicken is opaque.
Remove chicken and set aside.
Add the remaining 1 tablespoon oil.
Add garlic, ginger, green onion, and chili peppers and cook, stirring until fragrant, about 5 seconds.
Stir in sauce and cornstarch solution and bring to a boil.
Return chicken to wok and cook, stirring, for 1 minute or until sauce thickens.

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Sichuan Boneless Chicken Recipe