10 Minute Szechuan Chicken
This straightforward Szechuan chicken dish delivers impressive flavour with minimal effort. While traditional Szechuan cuisine is known for its heat, this version is pleasantly mild, making it family-friendly. You can easily adjust the spice level with hot sauce at the table. It combines cubed chicken breast with crisp vegetables in a savoury soy-based sauce, all cooked quickly in a wok. Perfect for a speedy weeknight dinner, it's ready to serve with hot rice in about half an hour.
Ingredients
- 1 tablespoon corn oil
- 1 tablespoon sesame oil
- 2 boneless skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons cornstarch
- 3 garlic cloves, minced
- 1/4 cup soy sauce
- 1 tablespoon rice wine vinegar
- 1/2 red bell pepper, julienned
- 1 carrot, julienned
- 1 small zucchini, julienned
- 1/4 cup chicken broth
- 1 tablespoon light brown sugar
- 1 bunch scallion, cut diagonally in 1-inch pieces
- hot cooked rice
Method
- Warm the corn and sesame oils in a wok.
- Coat the cubed chicken pieces by tossing them with cornstarch in a bowl.
- Place the chicken and minced garlic into the hot wok and stir-fry until the chicken begins to brown.
- Pour in the soy sauce, rice wine vinegar, chicken broth, brown sugar, and add the julienned bell pepper, carrot, and zucchini.
- Put the lid on the wok and allow it to cook for three minutes.
- Stir the diagonally cut scallions into the mixture.
- Cover the wok again and continue cooking for two more minutes.
- Enjoy the stir-fry accompanied by hot cooked rice or fried rice.
Nutrition (per serving)
Sodium1143000 mg
Recipe details
CategoryChicken Breast
Cuisinechinese
AuthorMirj2338
