Best Hot Szechwan Chicken Recipes

HOT SZECHWAN CHICKEN

Hot Szechwan Chicken image

Make and share this Hot Szechwan Chicken recipe from Food.com.

Provided by dianegrapegrower

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 boneless skinless chicken breast halves
2 tablespoons low sodium soy sauce
1 tablespoon dry sherry
2 tablespoons cornstarch
6 dried chilies
2 tablespoons sherry wine
2 tablespoons soy sauce
2 teaspoons brown sugar
1 teaspoon Worcestershire sauce
1 tablespoon water
1 tablespoon cornstarch
3 tablespoons peanut oil
green onion, chopped
dry roasted peanuts, chopped

Steps:

Cut chicken into small pieces and marinate in the soy sauce, sherry, and cornstarch.
Combine sauce ingredients.
Place peanut oil in hot wok, add the red pepper. Cook for 15 seconds.
Add the chicken, marinade and all, and cook over high heat, stirring constantly for about 10 minutes.
Add the sauce mixture, and cook until it thickens. Serve, topped with green onions and peanuts.

Nutrition Facts : Calories 311, Fat 11.7, SaturatedFat 2.1, Cholesterol 68.4, Sodium 898.3, Carbohydrate 11.3, Fiber 0.4, Sugar 3.4, Protein 28.8

GO GIRL HOT SZECHWAN CHICKEN

Go Girl Hot Szechwan Chicken image

Go girl, this is HOT. If it is too hot, just cut down on ingredients that make a dish more spicy (like onions, green onions, chilies or chili paste).

Provided by Marie-Lyne

Categories World Cuisine Recipes Asian

Time 30m

Yield 4

Number Of Ingredients 17

Ingredients

3 cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger root
1 teaspoon chile paste
½ cup orange juice
1 tablespoon sherry
2 tablespoons soy sauce
2 teaspoons cider vinegar
1 teaspoon white sugar
2 teaspoons cornstarch
2 tablespoons cold water
2 tablespoons peanut oil, divided
4 skinless, boneless chicken breast halves - cut into strips
6 green onions, chopped into 1 inch pieces
2 green bell peppers, cut into 1 inch pieces
1 small onion, diced
1 tablespoon grated orange zest
⅓ cup finely chopped peanuts

Steps:

In a small bowl combine the garlic, ginger and chile paste. Mix together and set aside. In a second bowl mix together the orange juice, sherry, soy sauce and vinegar and sugar. In a third bowl combine the cornstarch with the water and mix until dissolved.
Heat 1 tablespoon oil in a large skillet over medium high heat. Saute chicken for about 3 minutes, until browned. Remove from skillet and set aside.
Heat 1 teaspoon oil in skillet and saute green onion, bell pepper and onion for about 3 minutes. Stir in garlic/ginger mixture and saute for 1 minute, stirring constantly. Add chicken and orange juice mixture and cook, stirring, for 2 minutes. Finally, stir in orange zest and cornstarch mixture. Heat through, stirring slowly, until sauce is clear and thick. Sprinkle with peanuts and serve.

Nutrition Facts : Calories 331.4 calories, Carbohydrate 18.5 g, Cholesterol 68.4 mg, Fat 14.7 g, Fiber 3 g, Protein 32.2 g, SaturatedFat 2.5 g, Sodium 568.3 mg, Sugar 8.1 g

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