Szechwan Chicken Recipe

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Szechwan Chicken

Nicole Davenport Behrman

By
@nikkibluvs2bake

you can adjust the amount of cayenne to suit your tastes. I serve this over rice. A sweet, white wine is a good compliment to the heat - just sayin' :P


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Rating:

Ingredients

5 Tbsp
soy sauce
1 1/2 Tbsp
rice vinegar
1 1/2 tsp
sugar
1/2 tsp
cayenne pepper
4
boneless, skinless chicken breasts, cut into chunks
3 Tbsp
corn starch
2 Tbsp
oil
3 clove
garlic, pressed
1
bunch of green onions/scallions diagonally sliced

Directions Step-By-Step

1
Combine soy sauce, rice vinegar, sugar and cayenne pepper together and set aside
2
Dredge the cut up chicken in cornstarch. Heat oil (this recipe works best in a wok, but a large frying pan will work too) and add garlic. Add chicken and cook until done. Add the sauce and stir well. Turn off the heat and add sliced scallions. Serve over cooked rice.

About this Recipe

Course/Dish: Chicken
Regional Style: Asian