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
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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
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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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