Spicy Szechwan Chicken

This Spicy Szechwan Chicken is a vibrant and quick-cooking main dish that delivers an explosion of flavor in every bite. Tender strips of chicken breast are velvety-coated in cornstarch and egg white, then stir-fried to a golden perfection. The dish is elevated with the heat of diced green chilies, the earthy crunch of roasted peanuts, and the aromatic punch of fresh ginger and garlic. Balanced by the umami of soy sauce and the subtle sweetness of dry sherry, this recipe offers a restaurant-quality experience at home. It pairs beautifully with steamed jasmine rice or noodles, making it a satisfying weeknight dinner or an impressive option for casual gatherings.

Cooking Method: Frying, Roasting, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 399.6

Dietary: Diabetic

Description

This Spicy Szechwan Chicken is a vibrant and quick-cooking main dish that delivers an explosion of flavor in every bite. Tender strips of chicken breast are velvety-coated in cornstarch and egg white, then stir-fried to a golden perfection. The dish is elevated with the heat of diced green chilies, the earthy crunch of roasted peanuts, and the aromatic punch of fresh ginger and garlic. Balanced by the umami of soy sauce and the subtle sweetness of dry sherry, this recipe offers a restaurant-quality experience at home. It pairs beautifully with steamed jasmine rice or noodles, making it a satisfying weeknight dinner or an impressive option for casual gatherings.

Directions

1
Cut chicken breasts into 2-inch by 1/2-inch strips.
2
Place chicken strips in a large bowl. Sprinkle 2 teaspoons of cornstarch over the chicken and mix well to coat.
3
Add the egg white to the chicken and mix again until the chicken is evenly coated and velvety.
4
Heat vegetable oil in a wok or 12-inch frying pan over medium-high heat.
5
Add the coated chicken and sliced bamboo shoots to the pan. Stir-fry for about 3 minutes until chicken is opaque.
6
Add the diced green chilies and roasted peanuts; stir-fry for an additional 2 minutes.
7
In a small bowl, combine the remaining 2 teaspoons of cornstarch, soy sauce, sugar, dry sherry, minced garlic, and grated ginger. Mix until smooth.
8
Stir in water or chicken broth to the sauce mixture to create a liquid consistency.
9
Pour the sauce mixture into the wok or pan with the chicken. Stir-fry and heat until the sauce thickens and becomes glossy, about 1-2 minutes.
10
Add the chopped green onions. Stir-fry for 30 seconds to warm the onions through.
11
Serve immediately while hot.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 399.6kcal

% Daily Value *
Total Fat 14.9g23%
Saturated Fat 3.2g16%
Cholesterol 189.7mg64%
Sodium 612.2mg26%
Total Carbohydrate 23.2g8%
Dietary Fiber 1.4g6%
Sugars 1.9g
Protein 42.0g84%

* 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-szechwan-chicken-2/