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Szechuan Chicken Recipe

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This recipe for Szechuan Chicken is from Culinary Queen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Stir-Fry:
1 lb chicken breast, boneless, skinless and cut into 1" pieces
¼ cup cornstarch
salt to taste
pepper to taste
¼ cup vegetable oil
½ cup yellow onion, cut into ½" pieces
1 red bell pepper, cut into 1" pieces
1 green bell pepper, cut into 1" pieces
25 small dried red chilies
1½ t garlic, minced
1 t ginger, minced

For Sauce:
3 T low sodium soy sauce
1½ T hoisin sauce
1 T sesame oil
1½ T brown sugar
1 T cornstarch
¼ cup chicken broth
Directions:
Directions:
In a medium bowl, toss the chicken with cornstarch, salt and pepper. Heat vegetable oil in large pan or wok, over high heat. Place the coated chicken in the pan in a single layer, working in batches if necessary. Cook the chicken until golden brown, about 3-4 min per side. Transfer cooked chicken with slotted spoon to a plate and keep warm. Add the onions, red and green bell peppers to the pan. Add the chilies. Cook until the vegetables soften, about 3-4 min. While vegetables cook, whisk together the soy sauce, hoisin sauce, sesame oil, brown sugar, cornstarch and chicken broth in a small bowl. Add the garlic and ginger to the pan and cook until fragrant, about 30 seconds. Return the chicken to the pan. Pour the sauce over the chicken mixture in the pan. Bring sauce to a boil and cook until the sauce has just thickened, for about 30 seconds to 1 min. Serve immediately.

 

 

 

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