Spicy Szechuan Chicken

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.

Cooking Method: Frying, Roasting, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 187

Dietary: Low-cal

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.

Directions

1
Cut the chicken breasts into 2-inch strips, each about 1/2 inch wide.
2
Place the chicken strips in a large pie plate or bowl.
3
Sprinkle 2 teaspoons of cornstarch over the chicken and toss well to coat evenly.
4
Add the egg white to the chicken and mix again until the strips are well coated and velvety.
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 wok.
7
Stir-fry the chicken and bamboo shoots for about 3 minutes, using a wooden spoon or fork, until the chicken is cooked through.
8
Add the diced green chiles and roasted peanuts; continue to stir-fry for another 2 minutes.
9
In a small bowl, combine the remaining 2 teaspoons of cornstarch with the garlic, sugar, soy sauce, sherry, and ginger.
10
Pour the sauce mixture into the wok, stirring constantly.
11
Continue to stir-fry and heat the mixture until the sauce thickens and becomes smooth, ensuring everything is well-blended.
12
Add the finely chopped green onions to the wok.
13
Stir-fry for 30 seconds just to warm the onions through.
14
Serve immediately while hot.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 187kcal

% Daily Value *
Total Fat 4.1 gg7%
Saturated Fat 1.1 gg6%
Cholesterol 97 mgmg33%
Sodium 84 mgmg4%
Total Carbohydrate 0 gg0%
Dietary Fiber 0 gg0%
Sugars 0 gg
Protein 35 gg70%

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

Read it online: https://www.chefs-mate.com/recipe/spicy-szechuan-chicken-from-joan-johnson/