Sizzling Szechuan Chicken

From : Don Mauer, “A Guy's Guide to Great Eating”

4 servings


 Marinade and chicken: 
* 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

* 1 cup chicken broth
* 3 tablespoons soy sauce
* 4 teaspoons cornstarch
* 1/2 teaspoon crushed red pepper flakes
Toasted sesame seed oil.(Or can use a regular oil like olive oil)
 Vegetables, any combination:
* 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
 3 cups hot cooked rice, brown or white
  1. To make the sauce: In a small bowl, whisk the sauce ingredients together till cornstarch dissolves.
  1. 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.
  1. 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).
  2. Add chicken and stir fry till it is opaque, about 3 minutes. Remove and set aside.
  1. 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.
  2. Add other ingredients, leaving the canned ingredients for last.
  3. 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.
recipes/sizzling_szechuan_chicken.txt · Last modified: 2015/09/18 06:53 by mcf
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