gary's strange flavored chicken
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.)
prep time
20 Min
cook time
10 Min
method
Stir-Fry
yield
4-6 serving(s)
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons chinese five spice powder
- 2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
- 4 ounces fresh snow peas (trimmed
- 2 ounces 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 cup chicken broth
- 1/4 cup hoisin sauce
- 1 tablespoon chinese hot mustard
- 1 tablespoon soy sauce
- 2 tablespoons corn starch
- 2 teaspoons finely grated fresh ginger
How To Make gary's strange flavored chicken
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Step 1Gather all your ingredients and prep. everything ahead of time. Once you start cooking it will go quick and easy that way.
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Step 2In a large skillet or wok, heat the oils over medium-high heat
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Step 3Liberally season chicken with the Chinese five spice.
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Step 4In 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.
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Step 5Add the chicken to the hot skillet and cook for 4 to 5 minutes or until lightly browned.
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Step 6Add the snow peas, mushrooms, chilies, carrots ,bell pepper, and onion and cook an additional 5 minutes, stirring frequently. Stir in the water chestnuts.
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Step 7Add 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.
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Step 8* Note: This dish goes great over hot cooked rice or rice noodles.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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