Gary's Strange Flavored Chicken

3
gary bannon

By
@gabannon

We have a neighborhood Chinese restaurant that we love and have been going to for years. One of our favorite takeout meals was a Szechuan style dish called Strange Flavored Chicken. We still think they offer the best Chinese food around, but they have taken that dish off the menu.
I had never attempted Chinese food at home but started craving that particular dish. After trial and error this is what I have come up with, and I think it's pretty good. ( If you don't like very spicy Szechuan you might want to cut down on the ginger and Chilies.)

Rating:

☆☆☆☆☆ 0 votes

Serves:
4-6
Prep:
20 Min
Cook:
10 Min
Method:
Stir-Fry

Ingredients

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  • 1 Tbsp
    vegetable oil
  • 1 Tbsp
    sesame oil
  • 2 Tbsp
    chinese five spice powder
  • 2 lb
    boneless, skinless chicken breast, cut into 1/2-inch pieces
  • 4 oz
    fresh snow peas (trimmed
  • 2 oz
    shiitake mushrooms
  • 2 small
    red chilies
  • 2-3
    carrots thinly julienned
  • 1
    red bell pepper julienned
  • 1 medium
    onion julienned
  • 1
    8 oz can sliced water chestnuts, drained
  • 1 c
    chicken broth
  • 1/4 c
    hoisin sauce
  • 1 Tbsp
    chinese hot mustard
  • 1 Tbsp
    soy sauce
  • 2 Tbsp
    corn starch
  • 2 tsp
    finely grated fresh ginger

How to Make Gary's Strange Flavored Chicken

Step-by-Step

  1. Gather all your ingredients and prep. everything ahead of time. Once you start cooking it will go quick and easy that way.
  2. In a large skillet or wok, heat the oils over medium-high heat
  3. Liberally season chicken with the Chinese five spice.
  4. In a small bowl, combine broth, hoisin sauce, soy sauce, Chinese hot mustard, ginger, and cornstarch. Set aside.

    * Note. I often use dried shiitake mushrooms for this dish. when I do I save the water I use to reconstitute them and then add a chicken bouillon cube to it and this is what I use for the broth.
  5. Add the chicken to the hot skillet and cook for 4 to 5 minutes or until lightly browned.
  6. Add the snow peas, mushrooms, chilies, carrots ,bell pepper, and onion and cook an additional 5 minutes, stirring frequently. Stir in the water chestnuts.
  7. Add the sauce mixture to the skillet and bring to a boil over medium-high heat. Reduce heat to medium to medium-low, and simmer for 4 to 5 minutes, or until sauce thickens.
  8. * Note: This dish goes great over hot cooked rice or rice noodles.

Printable Recipe Card

About Gary's Strange Flavored Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Chinese




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