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Chineese Recipe
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Szechuan Chicken
SzechuanChicken Recipe
Ingredients
4 chicken breasts, boneless,
skinless, about 7 ounces each
2 egg whites
2 tablespoons cornstarch
Sauce:
2 tablespoons Shao Xing rice wine,
dry sherry or cooking wine
1 teaspoon Worcestershire sauce
2 teaspoons Tabasco sauce
2 tablespoons sesame oil
1 tablespoon soy sauce
Method
Rinse the chicken and pat dry with paper towels. Cut the chicken
breasts into thin strips.
(Partially freeze chicken breasts first to make this easier).
Combine the sauce ingredients in a small bowl and set aside. Whisk
the cornstarch into
the egg whites. Sponsored Links
Coat the chicken strips in the cornstarch mixture. Heat 1 cup oil
in the wok. Cook the
chicken strips briefly in the hot oil until they turn white.
Remove the chicken and drain on paper towels. Clean out the wok
and add 1 tablespoon
oil. When the oil is hot, add the carrots. Stir-fry briefly and
add the peppers.
Make a "well" in the middle of the wok and add the sauce.
Heat briefly, then mix the sauce
in with the vegetables.
Return the chicken to the wok.
Stir-fry 1 to 2 more minutes. Stir in the green onions. Serve with
rice.
2 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon crushed dried red chilies, or to taste
2 slices ginger, minced, to form 1 tablespoon
Other:
4 carrots, cut into thin strips
3 green onions, chopped
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1 cup plus 1 tablespoon vegetable oil
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