Best 10 Minute Szechuan Chicken Recipes

10 MINUTE SZECHUAN CHICKEN

10 Minute Szechuan Chicken image

This is a very simple recipe that produces stunning results. Szechuan cooking is usually pretty spicy, but this recipe is surprisingly mild. I like to jack it up a bit with some hot sauce, but my family doesn't like spicy food, so I do my own at the table.

Provided by Mirj2338

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

Heat the oils in a wok over high heat.
Toss the cubed chicken breast in a bowl with the cornstarch to coat.
Add the chicken and minced garlic to the wok and stir-fry until the chicken is lightly browned.
Add the remaining ingredients except the scallions.
Cover and cook for three minutes.
Add the scallions.
Cover and cook for two more minutes.
Serve with hot, cooked rice or fried rice.

10 MINUTE SZECHUAN CHICKEN

10 Minute Szechuan Chicken image

Fast and easy is a requirement in my house! (Updated April 16, 2006 to fix the order of the ingredients. I also took out the quantity for the oil so that the nutritional information is a little more accurate now.)

Provided by Saturn

Categories Chinese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breast halves
3 tablespoons cornstarch
1 -3 garlic clove, minced (to taste)
5 tablespoons soya sauce (low salt works)
1 1/2 tablespoons rice wine or 1 1/2 tablespoons rice wine vinegar
1 teaspoon sugar
1/4 cup water
6 green onions, cut into 1 inch pieces
1/8 teaspoon cayenne (to taste)
vegetable oil (for frying)

Steps:

Cut chicken into 1 1/2 inch cubes.
Lightly toss with cornstarch in bag to coat.
Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned.
Add soy sauce, vinegar, sugar and water.
Cover and cook 3 minutes or until chicken is cooked through.
Add green onions and cayenne; cook uncovered about 2 minutes longer.
Serve over white rice with a side salad for a complete meal.

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