Chicken: Chinese Szechuan Chicken

posted by Fruffy 09-21-101 6:00 AM

Chinese Szechuan Chicken
Cookin' Dad's recipes

4 boneless chicken breast halves
3/4 cup low sodium chicken broth
1/4 cup light soy sauce
1/4 cup regular soy sauce
1 tbsp. oyster sauce
1/4 to 1/2 cup water depending on how salty chicken broth is
1/4 tsp. Chinese hot pepper sauce
2 tbsp. brown sugar
1 tsp. ginger, finely minced
2 tsp. garlic, minced
3-12 dried Chinese red pepper pods**
1 medium-sized green bell pepper, diced or thinly-sliced crescent shape
About 2 tbsp. hot oil
1 tbsp. cornstarch mixed with 1 tbsp. water

With 3 pods, there will be a slight amount of heat, but not so much that little 'uns like my daughter won't eat it. If you want the heat, use all 12 dried red pepper pods!

About 5-6 hour before cooking time, cut chicken breast into bite-sized chunks. Add about 1-2 tbsp. water to breast meat, followed by an equal amount cornstarch. Gently massage cornstarch into breast meat. Place meat in fridge until ready to use.

About 1 hr., or earlier if you prefer, mix sauce ingredients which includes everything except bell peppers, dried red peppers, cornstarch & water. Mix well and set aside.

When ready to cook chicken, heat wok unitl it smokes, reduce heat and place a little oil in wok. It will heat very quickly. Place chicken in wok and stir-fry. When it is about halfway done, douse chicken with a about 1 1/2 tbsp. dry white wine or sherry and stir. Finish cooking chicken and remove from wok. Next, clean wok and reheat it.

Add just a little oil and heat. After oil has heated, add a clove of garlic (does not have to be minced) and dried red pepper pods. Stir-fry for about 20 to 30 seconds before adding sauce ingredients. After sauce has simmered for about a minute or so, add cornstarch and water mixture. Stir briefly and when sauce starts to thicken, add chopped bell peppers. When sauce has thickened, add hot oil and stir until well-mixed. Lastly, return chicken to wok and mix with sauce. Serve over white rice.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line