Chinese Szechwan Chicken
Description:
This spicy Szechuan chicken recipe gets its heat from Tabasco sauce, cayenne pepper and crushed chilies. Parboiling or "oil poaching" the chicken in hot oil helps make it extra tender.
Ingredients:
- 3 - 4 chicken breasts, skinned and boned
- 2 egg whites
- 2 tablespoons cornstarch (corn flour) Sauce:
- 2 tablespoons sherry cooking wine
- 1 tablespoon barbeque sauce
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 2 tablespoon brown sugar
- 1/4 teaspoon cayenne pepper
- 1/2 - 1 teaspoon crushed dried chilies
- 1 tablespoon ginger, minced
- 4 carrots, cut into thin strips
- 3 green onions, chopped
- 1/2 red pepper, sliced
- 1/2 green pepper, sliced
Preparation:
Partially freeze chicken breasts. Cut into strips. Combine sauce ingredients and set aside. Mix together egg whites and cornstarch. Coat chicken in cornstarch mixture. Heat wok. Fry chicken strips in oil until they turn white. Add 1 tablespoon oil to wok. Add vegetables and stir-fry for 30 seconds. Add sauce to vegetables. When boiling, add chicken. Stir-fry 1 to 2 minutes
Serving:
Serve with rice
_______________________________________Chinese Cuisine
Chinese Cuisine
- Homepage
- Beef with Broccoli
- Boiled Dumplings
- Chicken Chow Mein
- Chicken Teriyaki
- Chicken Wing Drumsticks
- Cabbage Salad
- Chicken Noodle Salad
- Egg Rolls
- Deep Fried Tofu
- General Tsao's Chicken
- Healthy Dumplings
- Mongolian Beef
- Noodles and Gravy
- Peking Duck
- Pepper Steak
- Shrimp Fried Rice
- Szechwan Chicken
- Vegetarian Chow Mein
- Beef Stir Fry w/ Vegetables
Other Recipes