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recipes:sizzling_szechuan_chicken [2015/09/18 06:53] (current) mcf created |
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| + | Sizzling Szechuan Chicken | ||
| + | From : Don Mauer, "A Guy's Guide to Great Eating" | ||
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| + | 4 servings | ||
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| + | Ingredients: | ||
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| + | Marinade and chicken: | ||
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| + | * 1 tablespoon soy sauce | ||
| + | * 1 tablespoon cornstarch | ||
| + | * 1/2 teaspoon sugar | ||
| + | * 1 garlic clove, minced | ||
| + | * 1 whole skinless boneless chicken breast, cut into thin strips or pieces | ||
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| + | Sauce: | ||
| + | | ||
| + | * 1 cup chicken broth | ||
| + | * 3 tablespoons soy sauce | ||
| + | * 4 teaspoons cornstarch | ||
| + | * 1/2 teaspoon crushed red pepper flakes | ||
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| + | Toasted sesame seed oil.(Or can use a regular oil like olive oil) | ||
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| + | Vegetables, any combination: | ||
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| + | * 1 large onion coarsely chopped; Or shallots, sliced; or green onions, chopped | ||
| + | * 1 to 2 carrots, peeled and cut into slices | ||
| + | * Zucchini or summer squash, cut into chunks or slices | ||
| + | * Mushrooms, cut in half | ||
| + | * Can mini corn, or can water chestnuts, or bamboo slices | ||
| + | * Oriental greens, washed, sliced in thin ribbons | ||
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| + | 3 cups hot cooked rice, brown or white | ||
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| + | - To make the sauce: In a small bowl, whisk the sauce ingredients together till cornstarch dissolves. | ||
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| + | - To marinade the chicken: In a medium bowl, whisk together the marinade until the sugar dissolves. Add the chicken and set aside for a few minutes. | ||
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| + | - To stir-fry the vegetables and chicken: Place a large pan over medium-high heat and add 1 teaspoon of sesame seed oil (it will smoke). | ||
| + | - Add chicken and stir fry till it is opaque, about 3 minutes. Remove and set aside. | ||
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| + | - Add the remaining 2 teaspoons of oil, or more if needed; add onions and carrots or zucchini, then stir fry for 3 minutes or until softening. | ||
| + | - Add other ingredients, leaving the canned ingredients for last. | ||
| + | - Return the chicken to the pan and add the sauce, stirring. cook, stirring up the brown bits form the bottom of pan, until the sauce thickens, about 1 minutes. Serve over rice. | ||