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Szechuan Chicken

Szechuan Chicken
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 10m
  • Ready In : 30m


1 lb skinless chicken breast half

2 tablespoons soy sauce

2 tablespoons dry sherry

2 teaspoons cornstarch

2 teaspoons grated peeled fresh ginger

1/4 teaspoon sugar

1/4 teaspoon crushed red pepper flakes

2 tablespoons vegetable oil

6 green onions, cut into 2-inch pieces

1 green pepper, cut into 1/2-inch pieces

1 red pepper, cut into 1/2-inch pieces

1/4 cup dry-roasted unsalted peanuts


1. With knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/2-inch thick slices.

2. In medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, and crushed red pepper; add chicken, tossing to coat.

3. In wok or large non-stick skillet, heat 1 tablespoon oil over medium-high heat until very hot.

4. Add green onions and red and green peppers and cook, stirring frequently, until vegetables are tender-crisp, 2 to 3 minutes.

5. With slotted spoon transfer vegetables to bowl.

6. Increase heat to high and add remaining 1 tablespoon oil to skillet; heat until very hot.

7. Add chicken mixture and stir-fry until chicken looses its pink color throughout, 2 to 3 minutes. (I suggest cutting one of the larger pieces to make sure it is cooked through.).

8. Return vegetables to pan; heat through.

9. To serve, transfer chicken and vegetables to warm platter and sprinkle with peanuts.

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