Szechuan Chicken

Posted on August 20, 2007. Filed under: Asian, Chicken |

Szechuan Chicken  szechuan-chicken.jpg

1 tbsp oil
1 tbsp sesame oil
2 chicken breasts, boneless and skinless, cut into 1″ cubes
2 tbsp cornstarch
3 cloves garlic, minced
1/4 cup soy sauce
1 tbsp rice wine vinegar
1/2 red bell pepper, julienned
1 carrot, julienned
1 small zucchini, julienned
1/4 cup chicken broth
1 tbsp light brown sugar
1 bunch scallions, cut diagonally in 1″ pieces
Hot cooked rice

Heat the oils in a wok over high heat. Toss the cubed chicken breast in a bowl with the cornstarch to coat. Add the chicken and minced garlic to the wok and stir fry till the chicken is lightly browned. Add the remaining ingredients except the scallions. Cover and cook for three minutes. Add the scallions. Cover and cook for two more minutes. Serve with hot cooked rice.

UPDATE:  Tried this one on Aug. 21.  It was pretty good, but there wasn’t any “zing” to it.  I generally like my stir-fry to have more spice.

Go to source: – Ideas for chicken?


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