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Szechuan Chicken

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This Szechuan Chicken is a vibrant, home-style dish that balances the heat of dried red peppers with the sweetness of corn syrup and the umami depth of soy sauce. The chicken breast is coated in a light egg white and cornstarch mixture, ensuring it stays incredibly tender while developing a slight crispness when stir-fried. Tossed with crunchy unsalted peanuts and fresh green onions, this meal offers a delightful contrast of textures. It comes together in under thirty minutes, making it an excellent choice for busy weeknight dinners. Serve it hot over steamed jasmine rice to soak up the delicious glossy sauce. Its a satisfying, protein-rich option that brings bold Chinese flavors to your table without requiring complex techniques or hard-to-find ingredients.
Cooking Method: , , ,
Cuisine:
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Difficulty: Intermediate
Servings: 4
Calories: 180.0
Description
This Szechuan Chicken is a vibrant, home-style dish that balances the heat of dried red peppers with the sweetness of corn syrup and the umami depth of soy sauce. The chicken breast is coated in a light egg white and cornstarch mixture, ensuring it stays incredibly tender while developing a slight crispness when stir-fried. Tossed with crunchy unsalted peanuts and fresh green onions, this meal offers a delightful contrast of textures. It comes together in under thirty minutes, making it an excellent choice for busy weeknight dinners. Serve it hot over steamed jasmine rice to soak up the delicious glossy sauce. Its a satisfying, protein-rich option that brings bold Chinese flavors to your table without requiring complex techniques or hard-to-find ingredients.
Ingredients
  • 1/4 Cup Light corn syrup
  • 1/4 Cup Soy sauce
  • 2 Tablespoons Dry white wine
  • 1 Egg White,lightly beaten
  • 2 Whole Chicken breasts,boned,
  • 3 Tablespoons Corn oil
  • 1 Piece Crushed dried red pepper
  • 1 Cup Unsalted dry roasted peanuts
  • 1/4 Cup Sliced green onions
  • 1 Tablespoon Cornstarch
Directions
  1. 1
    Cut skinned, boned chicken breasts into 1/2-inch strips.
  2. 2
    In a small bowl, stir together light corn syrup, soy sauce, and dry white wine; set aside.
  3. 3
    In a medium bowl, stir together the beaten egg white and cornstarch until well blended.
  4. 4
    Add chicken strips to the egg white mixture and toss to coat evenly.
  5. 5
    In a large skillet or wok, heat corn oil over medium-high heat.
  6. 6
    Add the crushed dried red pepper and stir-fry for 10 seconds.
  7. 7
    Add the coated chicken mixture and stir-fry for 2 to 3 minutes, or until the chicken turns white and is cooked through.
  8. 8
    Stir in the peanuts and the reserved corn syrup mixture.
  9. 9
    Stirring constantly, bring the sauce to a boil over medium heat.
  10. 10
    Boil for 1 minute until the sauce thickens slightly.
  11. 11
    Remove from heat and garnish with sliced green onions.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 180.0kcal
% Daily Value *
Total Fat 2.7g5%
Saturated Fat 0.8g4%
Cholesterol 63.8mg22%
Sodium 902.4mg38%
Total Carbohydrate 11.9g4%
Dietary Fiber 0.1g1%
Sugars 5.0g
Protein 24.5g49%

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

Keywords: szechuan, chicken, stir-fry, chinese, peanuts, soy sauce, quick dinner, easy recipe, tender chicken, weeknight meal, spicy, gluten-free option, low carb, protein rich, home cooking, wok cooking, asian cuisine
Read it online: https://www.chefs-mate.com/recipe/szechuan-chicken/