This vibrant Szechuan-style chicken dish delivers an authentic burst of flavor with every bite. Tender strips of boneless chicken are velvety-coated in egg white and cornstarch, then quickly stir-fried to perfection. The dish is elevated by the sharp heat of diced green chiles, the earthy crunch of roasted peanuts, and the fresh bite of bamboo shoots. A glossy sauce made from light soy, sherry, ginger, and garlic ties everything together with a savory-sweet balance. It&# 226;ÂÂs a quick weeknight dinner that brings restaurant-quality energy to your table, served hot over steamed rice.
Spicy Szechuan Chicken, From Joan Johnson
Description
This vibrant Szechuan-style chicken dish delivers an authentic burst of flavor with every bite. Tender strips of boneless chicken are velvety-coated in egg white and cornstarch, then quickly stir-fried to perfection. The dish is elevated by the sharp heat of diced green chiles, the earthy crunch of roasted peanuts, and the fresh bite of bamboo shoots. A glossy sauce made from light soy, sherry, ginger, and garlic ties everything together with a savory-sweet balance. It's a quick weeknight dinner that brings restaurant-quality energy to your table, served hot over steamed rice.Ingredients
Directions
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Cut the chicken breasts into 2-inch strips, each about 1/2 inch wide.
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Place the chicken strips in a large pie plate or bowl.
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Sprinkle 2 teaspoons of cornstarch over the chicken and toss well to coat evenly.
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Add the egg white to the chicken and mix again until the strips are well coated and velvety.
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Heat the vegetable oil in a wok or a 12-inch frying pan over medium-high heat.
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Add the coated chicken and bamboo shoots to the hot wok.
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Stir-fry the chicken and bamboo shoots for about 3 minutes, using a wooden spoon or fork, until the chicken is cooked through.
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Add the diced green chiles and roasted peanuts; continue to stir-fry for another 2 minutes.
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In a small bowl, combine the remaining 2 teaspoons of cornstarch with the garlic, sugar, soy sauce, sherry, and ginger.
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Pour the sauce mixture into the wok, stirring constantly.
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Continue to stir-fry and heat the mixture until the sauce thickens and becomes smooth, ensuring everything is well-blended.
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Add the finely chopped green onions to the wok.
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Stir-fry for 30 seconds just to warm the onions through.
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Serve immediately while hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 187.3kcal
- % Daily Value *
- Total Fat 4.1g7%
- Saturated Fat 1.1g6%
- Cholesterol 96.5mg33%
- Sodium 84.0mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 35.2g71%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure your wok or pan is very hot before adding the oil to prevent sticking and achieve a good sear.
If you prefer less heat, reduce the amount of green chiles or remove the seeds before dicing.
Dry sherry can be substituted with dry white wine or chicken broth if sherry is unavailable.
Serve this dish over steamed jasmine rice or egg noodles to soak up the delicious sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.
