This spicy chicken recipe gets its heat from Tabasco sauce, cayenne pepper and crushed chilies. Parboiling or "oil poaching" the chicken in hot oil helps make it extra tender.
Cook Time: 7 minutes
Total Time: 7 minutes
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
- 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
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 3 green onions, chopped
- 1 cup plus 1 tablespoon vegetable oil
Preparation:
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. 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.
Szechuan Chicken Reader Reviews:
Rating: 4 out of 5 stars
Quick, easy, and very tasty. Can vary the "heat" according to taste.
Rating: 5 stars
Comments: This recipe was such a delight. My family is used to chicken balls being their main staple when it comes to "Chinese food." I introduced this to them last night - a little nervous of what they'd think. I was thrilled with how it turned out. It's the perfect blend between spicy and sweet. I'm going to try broccoli in it as well because I think that would be tasty, too. Thanks for sharing.Rated by Patti
Rating: 4 stars
Comments: Nice balance of flavors. Next time I'd use two whole bell peppers, but overall everything else worked fine for me. Easy and quick. "Going through the oil" with the chicken is worth the time. Gotta be careful not to overcook it when you stir fry.Rated by Michael
Combine the sauce ingredients in a small bowl and set aside. Whisk the cornstarch into the egg whites. 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.
Szechuan Chicken Reader Reviews:
Rating: 4 out of 5 stars
Quick, easy, and very tasty. Can vary the "heat" according to taste.
Rating: 5 stars
Comments: This recipe was such a delight. My family is used to chicken balls being their main staple when it comes to "Chinese food." I introduced this to them last night - a little nervous of what they'd think. I was thrilled with how it turned out. It's the perfect blend between spicy and sweet. I'm going to try broccoli in it as well because I think that would be tasty, too. Thanks for sharing.Rated by Patti
Rating: 4 stars
Comments: Nice balance of flavors. Next time I'd use two whole bell peppers, but overall everything else worked fine for me. Easy and quick. "Going through the oil" with the chicken is worth the time. Gotta be careful not to overcook it when you stir fry.Rated by Michael
