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Szechuan Chicken

Posted on December 19, 2011.



4 boneless skinless chicken breasts, sliced thin
3 green onions, chopped
3 cloves garlic minced
4 tablespoons sesame oil
Garlic powder
Salt and pepper

Julienne the following vegetables (Julienne is a culinary knife cut in which the food item is cut into long thin strips similar in shape to matchsticks):

4 carrots
4 stalks celery
1/2 red bell pepper
1/2 green bell pepper
1 sweet onion

For the sauce:

3 tablespoons rice wine
1 teaspoon Worcestershire sauce
2 teaspoons Tabasco sauce
1 tablespoon sesame oil
1 tablespoon chili sauce
2 tablespoon soy sauce
2 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1 inch fresh ginger, minced


Mix the sauce ingredients in a small bowl and set aside.

Cut the chicken breasts into long thin strips and lightly season with paprika, garlic powder, salt and pepper.

In a preheated wok on high heat, add 2 tablespoons oil and brown the chicken on all sides (about 4-5 minutes).  Remove and set aside.

Add remaining oil to the wok and stir fry the carrots, onions, celery, bell peppers, and garlic for 3-5 minutes. Vegetables should be seared on all sides but still firm.

Add the chicken to the seared vegetables and stir fry for 3-5 minutes, add salt and pepper to taste.

Add the sauce and green onions and stir-fry 3-4 more minutes.  Serve with rice.


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Posted By: Chief Foodie Officer