Szechuan Skillet Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Mix together in small bowl ¼ cup cold water 1/4 cup soy sauce (3 Tbsp sherry) 1 Tbsp corn starch 2 tsp sugar 1/2 tsp crushed red pepper flakes 1 tsp minced fresh ginger root or 1/2 tsp ground ginger ————————————— 1 large red pepper 1 large green pepper 2 med carrots 2 Tbsp canola oil divided 1 1/2 pounds boneless skinless chicken breast cut into 1 inch cubes 6 green onions thinly sliced ————————————- 4-5 cups cooked rice
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Directions: |
Directions:1. Mix first set of ingredients in bowl until smooth. 2. Cut peppers and carrots into matchsticks. 3. In skillet, add 1 Tbsp oil over med- high heat, stir-fry chicken until no longer pink. (5-7 min). Remove from skillet. 4. In same skillet add 1 Tbsp oil, stir-fry carrots and peppers for 4 minutes. Add green onions and cook another minute. 5. Return chicken to skillet. 6. Add cornstarch mixture to skillet. Bring to boil and stir until thickened. I needed to add another 1/2 cup water as it was very thick. 7. Serve over rice. |
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Number Of
Servings: |
Number Of
Servings:4-5 |
Preparation
Time: |
Preparation
Time:15 minutes. Cook time 15 minutes |
Personal
Notes: |
Personal
Notes: I didn’t use sherry. Original recipe from Taste of Home also added 1/2 cup cashews that were toasted and added at the end.
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