CHICKEN WITH SZECHWAN SAUCE
I was tired of bland chicken stir fry recipes, and decided to try something all my own. I am not Asian, but love Asian food. This recipe pleasantly surprised me! This is delicious! Marinate the chicken at least 30 minutes, preferably one hour.
Provided by breezermom
Categories One Dish Meal
Time 35m
Yield 2 , 2 serving(s)
Number Of Ingredients 22
Steps:
- Mix the 1 tbsp vinegar, 1 tbsp sesame oil, 2 tbsp cooking oil, and 1 tbsp Sunbird Szechwan Seasoning. Cut the chicken into 1/2 inch bite size pieces. Combine all into a bowl or a bag for marinading. Let sit for 30 to 45 minutes.
- Place the rice on to cook. Heat 1 cup water to boil, add 1 tbsp margarine and a dash of salt. Once it boils, add 1/2 cup rice, reduce heat to simmer, and cover for 25 minutes.
- In the meantime, cut up the vegetables. (You can use a pre-cut bag if you like).
- In a small bowl, mix 1/3 cup low sodium soy sauce, 1/4 cup chicken broth, 1/4 cup rice wine, 1 3/4 tbsp sugar, 1/2 tbsp sesame oil, 1/8 tsp white pepper, and 1/4 tsp Sunbird Szechwan Seasoning.
- Mix the cornstarch with the 1/8 cup water.
- Heat 1/2 tbsp sesame oil and 1/2 tbsp cooking oil at medium high heat. Add 1/2 tbsp minced garlic and 1/2 tbsp minced ginger. Cook at medium high for 15 seconds or until fragrant. Add the soy sauce mixture, and cook for one minute, until boiling. Add the cornstarch mixture and cook until thickened. Remove from skillet and keep to the side.
- Cook the chicken in the marinade until no longer pink. Remove from heat. Add enough oil, sesame or canola per your taste, to cook the vegetables until crisp tender. Immediately add the chicken back to the skillet and add the sauce. Heat and serve over rice.
Nutrition Facts : Calories 911.4, Fat 44.3, SaturatedFat 7.3, Cholesterol 46.4, Sodium 2113.2, Carbohydrate 89.8, Fiber 10.9, Sugar 19.9, Protein 30
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