Szechwan Chicken

Szechwan Chicken Recipe

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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

Rating:
★★★★★ 1 vote

Ingredients

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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

How to Make Szechwan Chicken

Step-by-Step

  • 1Combine soy sauce, rice vinegar, sugar and cayenne pepper together and set aside
  • 2Dredge 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.

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About Szechwan Chicken

Course/Dish: Chicken
Regional Style: Asian




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