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–+ servings

Szechuan Chicken

Sharlene W. with Adaptations by Shandell Humphreys
There's no need to get takeout or order in when Chinese food is this easy to make at home!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Chinese
Servings 4

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!
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