logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Houseplants
Romance Movies
Creativity
Family Travel
Southwest USA
Irish Culture
Home Finance


dailyclick
All times in EST

Clairvoyance: 08:00 PM

Full Schedule
g
g Chinese Food Site

BellaOnline's Chinese Food Editor

g

Szechuan Chicken Recipe


Szechuan chicken is a popular restaurant favorite. Szechuan or Sichuan is a province in China famous for its delicious spicy dishes. This Szechuan chicken recipe uses a mix of crushed red pepper and ground Szechuan peppercorns for heat and flavor. Try this amazing Szechuan chicken recipe and let me know what you think in the Chinese food forum found here. Enjoy!

3 boneless skinless chicken breasts (about 1.5 lbs)
Vidalia onion
2 tsp cornstarch
2 cups peanut oil
1 tbsp stir fry oil
5oz bagged pre shredded carrots

Marinade:
tsp salt
1 tbsp sherry
1 tbsp cornstarch
1 tbsp oil

Sauce Ingredients:
cup chicken broth
3 tbsp soy sauce
1 tsp sugar
tsp ground ginger
1 tsp crushed red pepper
1 tsp ground Szechuan peppercorns

  1. Remove all of the fat from the chicken and cut each breast into thin inch to an inch wide slices. Place these slices in a container that has a tight fitting lid.

  2. To the chicken, add the marinade in the following order. First add the salt and using your hand, mix it in thoroughly. Then add the sherry and stir until it is completely incorporated. Next, add the cornstarch and again use your hand to mix it in, making sure to coat each piece of meat. Then stir in the oil, cover, and let it marinate for 30 minutes at room temperature.

  3. While the chicken marinates, prepare the other ingredients. Cut the onion into think long strips and set them aside.

  4. In a large cup mix together all of the ingredients for the sauce.

  5. Once the sauce is mixed, set it aside. Then prepare the thickener. Mix the 2 teaspoons of cornstarch with a little water just until it dissolves.

  6. Next, cook the chicken. To a wok add a one inch layer of peanut oil and heat it on high.

  7. When the oil is hot, add the chicken and let it cook for 30 seconds to a minute, or until cooked through. While cooking, stir to break up the pieces that may stick together from the marinade.

  8. Once the chicken is cooked remove it from the wok and place it on a plate lined with paper towels.

  9. Next, remove all of the peanut oil from the wok. Then add the stir fry oil and heat it on high. Keep in mind that stir fry oil already has the flavors of ginger, garlic and onion infused in it.

  10. When the oil is hot, add the carrots and onions and stir fry them for 2 to 3 minutes or until the onions are soft and the carrots are crisp - tender.

  11. Then return the chicken to the wok and add the sauce. Stir until everything is thoroughly mixed together and the sauce begins to come to a boil.

  12. As it starts to come to a boil, add the cornstarch mixture. Stir until the sauce thickens.

  13. Then remove it from the heat and serve. Serve this with either fried rice or white steamed rice. Makes 3 to 4 servings.
Add Szechuan+Chicken+Recipe to Twitter Add Szechuan+Chicken+Recipe to Facebook Add Szechuan+Chicken+Recipe to MySpace Add Szechuan+Chicken+Recipe to Del.icio.us Digg Szechuan+Chicken+Recipe Add Szechuan+Chicken+Recipe to Yahoo My Web Add Szechuan+Chicken+Recipe to Google Bookmarks Add Szechuan+Chicken+Recipe to Stumbleupon Add Szechuan+Chicken+Recipe to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Chinese Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Lila Voo. All rights reserved.
This content was written by Lila Voo. If you wish to use this content in any manner, you need written permission. Contact Lila Voo for details.

g


g features
Shrimp and Mango Salad Recipe

Chinese Cabbage and Cucumber Salad Recipe

Chicken Lettuce Rolls Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor