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Sichuan Boneless Chicken

Gadget.Cook's picture
For marinade
  Soy sauce 2 Tablespoon
  Cornstarch 1⁄2 Teaspoon
  Chicken breast halves 3 , skinned, boned, and cut into 3/4-inch cubes
  Szechuan spicy sauce 1⁄4 Cup (4 tbs)
  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 with tops 1 , thinly sliced
  Dried red chili peppers 6 (Whole)
  Cornstarch 1⁄2 Teaspoon, mixed with 1 teaspoon water
  Water 1 Teaspoon (Mixed With Cornstarch)

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. serve as desired.

Recipe Summary

South American
Side Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1222 Calories from Fat 559

% Daily Value*

Total Fat 63 g96.9%

Saturated Fat 9.4 g46.8%

Trans Fat 0.1 g

Cholesterol 299.3 mg99.8%

Sodium 3575.2 mg149%

Total Carbohydrates 28 g9.3%

Dietary Fiber 4.8 g19.1%

Sugars 13.6 g

Protein 127 g254.8%

Vitamin A 44% Vitamin C 27.9%

Calcium 8.6% Iron 29.7%

*Based on a 2000 Calorie diet


Sichuan Boneless Chicken Recipe