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Szechuan Chicken

chef.cristian's picture
Ingredients
  Skinless boneless chicken breasts 1 Pound
  Egg white 1 , lightly beaten
  Cornstarch 1 1⁄2 Tablespoon
  Salt 1⁄4 Teaspoon
  Defatted chicken broth 1⁄4 Cup (4 tbs)
  Hoisin sauce 2 Tablespoon
  Reduced sodium soy sauce 1 Tablespoon
  Dry sherry/Nonalcoholic wine 1 Tablespoon
  Chili garlic paste 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Grated ginger root 1⁄2 Teaspoon
  Sweet red pepper 1 Large, cut into thin strips
  Green pepper 1 Large, cut into thin strips
  Fresh chives 1⁄2 Cup (8 tbs), cut into 1/2 inch pieces
  Coarsely chopped bean sprouts 1⁄2 Cup (8 tbs) (Fresh)
  Sliced bamboo shoots 1⁄3 Cup (5.33 tbs) (Fresh / Canned)
  Fresh mushrooms 4 Ounce, sliced
Directions

Cut the chicken into very thin strips.
In a medium bowl, stir together the egg white, cornstarch and salt.
Add the chicken and toss until well coated.
Set the chicken aside.
In a small bowl, stir together the broth, hoisin sauce, soy sauce, sherry or wine, chili paste, garlic and ginger.
Set the broth mixture aside.
Spray an unheated wok or large skillet with no-stick spray.
Heat over medium-high heat.
Add the chicken mixture and stir-fry about 3 minutes or until no longer pink.
Remove the chicken and set aside.
Add the red and green peppers, chives, bean sprouts, bamboo shoots and mushrooms.
Stir-fry for 2 minutes.
Return the chicken to the wok or skillet.
Then add the broth mixture.
Cook and stir for 1 to 2 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Saute
Interest: 
Holiday
Ingredient: 
Chicken
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
6

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