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Szechuan Chicken

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Submitted by uwayer

YIELD

4 servings

PREP

20 min

COOK

15 min

READY

35 min

Ingredients

2 2
EACH EACH CHICKEN BREASTS
3 45
TABLESPOONS ML CORNSTARCH
1 15
TABLESPOON ML MONOSODIUM GLUTAMATE
optional *
1 15
TABLESPOON ML VEGETABLE OIL
3 3
CLOVES CLOVES GARLIC
minced
5 75
TABLESPOONS ML SOY SAUCE, TAMARI
1 ½ 23
TABLESPOONS ML WHITE WINE VINEGAR
1 1
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
in 1 inch pieces
¼ 59
CUP ML WATER
1 15
TABLESPOON ML SUGAR
1.9
TABLESPOON ML CAYENNE PEPPER
or more

Directions

Skin and bone the chicken breasts, and cut into 1½ inch cubes.

Combine cornstarch and msg in a paper bag. Add the chicken and toss to coat.

Heat oil in skillet or wok. Add the chicken and garlic.

Stir fry until the chicken is lightly browned. Add soy sauce, vinegar, sugar and water.

Cover and cook for three minutes.

Add green onions and cayenne. Heat two minutes more.

Serve with steamed rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 106g (3.7 oz)
Amount per Serving
Calories 154 27% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 1163mg 48%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 2%
Sugars g
Protein 30g
Vitamin A 2% Vitamin C 5%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free
 
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