Szechuan Chicken

16 Apr

Szechuan Chicken- packs a punch of flavor

Szechuan Chicken- a name that’s hard to spell but a dish that’s easy to make! Seriously, I am so glad I tried this recipe because I don’t think I’ll be eating Chinese takeout EVER AGAIN. And I say that with vehemence because eating takeout food is, to me, the equivalent of eating nuclear waste. This dish, on the other hand, can be made with love in your own kitchen! It doesn’t call for much oil and it is bursting with flavor thanks largely to the ginger-garlic paste and red chili sauce. If you want to learn how to make ginger-garlic paste, go here. It a great way to incorporate ginger and garlic into your diet- both are powerful, medicinal ingredients that can do wonders for your health.

Szechuan Chicken
 
Serves: 4 hungry people
 
Ingredients
2  chicken breasts
1/2 teaspoon salt 
1 egg white, lightly beaten
3 teaspoons cornstarch 
2 tbsp ginger-garlic paste
3 tbsp olive oil
1 1/2 green bell pepper, chopped
2/3 cup unsalted cashews
1 tbsp red chili sauce
1 tbsp hoisin sauce
4 tbsp reduced-sodium soy sauce
1 tbsp rice wine vinegar
Dash of sesame oil

Ingredients- minus chicken, cornstarch, egg, and ginger-garlic paste

 Let’s get cooking in 10 simple steps!

1. Clean fat off chicken breasts. Cut into small, bite-size pieces.  

2. Make marinade for chicken by combining egg white, salt, ginger-garlic paste, and cornstarch in a medium bowl.

3. Add chicken to marinade and mix. Cover and let sit in fridge for 1 hour. 

4.  Heat 1 1/2 tbsp olive oil in a wok. Stir-fry chicken for a few minutes on high, until no longer pink.

5. Remove chicken from wok and set aside.

6. Add 1 1/2 tbsp olive oil again and heat through. Stir-fry bell pepper and cashews for about 4 minutes on medium-high.

7. Add chicken back in.

8. Add the last five ingredients for the sauce and mix well.

9. Cook chicken through, another 5 minutes or so on medium-high. When spatula easily breaks chicken piece apart, it is done.

10. Serve over white rice

Marinade

Chicken in Step 5

Step 6, stir-fry bell pepper and cashews

Mission accomplished!

Serve over white rice and enjoy

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One Response to “Szechuan Chicken”

  1. Sabera April 19, 2012 at 8:48 pm #

    Thank you for linking to my Ginger-Garlic paste post! Glad you found it useful. And I love your nifty recipe! After I made my first stir-fry at home I could never go back to chinese takeout too 🙂 Cheers and happy eating from OneLifeToEat!

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