SZECHUAN CHICKEN
I got this from another website, that I cannot recall offhand. It is quick and delicious, a bit spicy as well, so you can tame it down by using less cayenne and dried red chilies if you wish.
Provided by DoubleAs Mom
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Rinse the chicken and pat dry with paper towels. Cut the chicken breasts into thin strips. (Partially freeze chicken breasts first to make this easier).
- Combine the sauce ingredients in a small bowl and set aside. Whisk the cornstarch into the egg whites. Coat the chicken strips in the cornstarch mixture. Heat 1 cup oil in the wok. Cook the chicken strips briefly in the hot oil until they turn white. Remove the chicken and drain on paper towels. Clean out the wok and add 1 tablespoon oil. When the oil is hot, add the carrots. Stir-fry briefly and add the peppers.
- Make a "well" in the middle of the wok and add the sauce. Heat briefly, then mix the sauce in with the vegetables.
- Return the chicken to the wok.
- Stir-fry 1 to 2 more minutes. Stir in the green onions. Serve with rice.
Nutrition Facts : Calories 456.4, Fat 34.2, SaturatedFat 5.9, Cholesterol 61.9, Sodium 298.1, Carbohydrate 13.8, Fiber 1.9, Sugar 7.4, Protein 22.5
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Lizi Qarchava16
[email protected]This dish was delicious! The sauce was flavorful and the chicken was cooked perfectly. I will definitely be making this again.
Aadhar Paudel
[email protected]I've made this Szechuan chicken several times now and it's always a hit. It's easy to make and the results are always delicious. The sauce is flavorful and the chicken is cooked to perfection. I highly recommend this recipe!
Emon Miah
[email protected]This Szechuan chicken is amazing! It's so flavorful and has just the right amount of heat. I followed the recipe exactly and it turned out perfectly. My family loved it. I will definitely be making this dish again and again.