Spicy Szechuan Chicken

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Servings: 8 servings Difficulty: Advanced
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A fiery, aromatic stir-fry with tender chicken, crunchy bamboo shoots, and a savory-sweet sauce.
Spicy Szechuan Chicken~ From Joan Johnson recipe image

This Spicy Szechuan Chicken is a vibrant, fast-paced weeknight dinner that captures the bold essence of Chinese cuisine. Tender strips of boneless chicken breast are quickly stir-fried with crisp bamboo shoots, diced green chiles, and roasted peanuts, creating a delightful contrast in textures. The sauce, a harmonious blend of light soy sauce, dry sherry, sugar, and fresh ginger, coats every bite with a savory, slightly sweet, and subtly spicy flavor profile. It’s an effortless yet impressive dish that comes together in under an hour, making it perfect for busy evenings or casual gatherings.

Spicy Szechuan Chicken~ From Joan Johnson recipe image
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Spicy Szechuan Chicken

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 servings Calories: 245
Dietary:
L Low-cal

Description

This Spicy Szechuan Chicken is a vibrant, fast-paced weeknight dinner that captures the bold essence of Chinese cuisine. Tender strips of boneless chicken breast are quickly stir-fried with crisp bamboo shoots, diced green chiles, and roasted peanuts, creating a delightful contrast in textures. The sauce, a harmonious blend of light soy sauce, dry sherry, sugar, and fresh ginger, coats every bite with a savory, slightly sweet, and subtly spicy flavor profile. It's an effortless yet impressive dish that comes together in under an hour, making it perfect for busy evenings or casual gatherings.

Directions

  1. Cut the boneless chicken breasts into 2 x 1/2 inch strips.
  2. Place the chicken strips in a large pie plate or bowl.
  3. Sprinkle 2 teaspoons of cornstarch over the chicken and mix well to coat evenly.
  4. Add the egg white to the chicken and mix again until the chicken is fully coated.
  5. Heat the vegetable oil in a wok or a 12-inch frying pan over medium-high heat.
  6. Add the coated chicken and bamboo shoots to the hot oil.
  7. Stir-fry for about 3 minutes using a wooden spoon or fork, ensuring the chicken cooks through.
  8. Add the diced green chiles and roasted peanuts; stir-fry for 2 minutes.
  9. In a small bowl, combine the remaining 2 teaspoons of cornstarch, minced garlic, sugar, light soy sauce, dry sherry, and grated ginger.
  10. Pour the sauce mixture into the wok with the chicken.
  11. Stir-fry and heat until the sauce is thick, smooth, and the mixture is well-blended.
  12. Add the finely chopped green onions.
  13. Stir-fry for 30 seconds just to warm the onions through.
  14. Serve immediately.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 245kcal
% Daily Value *
Total Fat 10.5g17%
Saturated Fat 1.8g9%
Cholesterol 96mg32%
Sodium 840mg35%
Total Carbohydrate 12.0g4%
Dietary Fiber 1.5g6%
Sugars 2.0g
Protein 30.0g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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