Szechuan Chicken
There's no need to get takeout or order in when Chinese food is this easy to make at home!
Equipment
- Medium Bowl
- Wok
- Stovetop
Ingredients
- 1.5 lb Chicken Breast Halves
- ½ C Light Soy Sauce
- ½ C Dry Sherry
- 4 Tsp Cornstarch
- 2 Tsp Fresh Ginger
- ½ Tsp Sugar
- ½ Tsp Crushed Red Pepper Flakes
- 2 Tbsp Vegetable Oil
- 6 Green Onions Cut into 2" pieces
- 4 Large Carrots Julienned
- 4 Large Celery Ribs Julienned
- ¼ C Dry-roasted, Unsalted Peanuts
- ½ C Chicken Broth For Desired Sauciness
- 1 Serrano Minced
- Chili Paste To Taste
Instructions
- Cut the chicken breasts halves crosswise into ½ inch thick slices.
- In a medium bowl, combine the light soy sauce, sherry, cornstarch, ginger, sugar, and red pepper flakes. Add the chicken, tossing to coat.
- In a wok, heat 1 Tbsp of oil over medium-high heat until very hot.
- Add green onions, carrots, and celery. Cook, stirring frequently, until vegetables are tender-crisp. Using a slotted spoon, transfer vegetables to a bowl.
- Increase heat to high and add the remaining 1 Tbsp of vegetable oil to the wok. Heat until very hot. Add chicken sauce mixture, and stir-fry until chicken is no longer pink.
- Return vegetables to wok with the chicken. Cook until heated through. Serve with peanuts as a garnish.
Notes
This is great served over rice!
Tried this recipe?Let us know how it was!
