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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Szechuan Skillet Chicken Recipe

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This recipe for Szechuan Skillet Chicken, by , is from mary's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary McDougall


Mix together in small bowl
シ 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

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.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes. Cook time 15 minutes
Personal Notes:
Personal Notes:
I didn稚 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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