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10 Minute Szechuan Chicken
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- #5515
Ready, set, go! No time, no worries. We've got you covered. This 10 minute timesaver is terrific. Cube chicken and clothe in cornstarch until tender. Add sauce and bring the heat with cayenne pepper.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
8 reviews
ingredients
4 chicken breast halves skinned and boned
3 tablespoons cornstarch
1 tablespoon vegetable oil
3 cloves garlic, minced
5 tablespoons soy sauce (low salt)
1 1/2 tablespoon white wine vinegar
1 teaspoon sugar
1/4 cup water
6 green onions, cut into 1" pieces
1/8 teaspoon cayenne or to taste
directions
Cut chicken into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy sauce, vinegar, sugar and water. Cover and cook 3 minutes or until chicken is cooked through. Add green onions and cayenne; cook uncovered about 2 minutes longer.
added by
dancersrecipes
nutrition data
210 calories, 5 grams fat, 11 grams carbohydrates, 29 grams protein per serving.
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reviews & comments
September 3, 2011
This was pretty good, but I agree with the others - it needed something. I added carrots for color (see photo I uploaded) and I followed another reviewers advice and added red pepper flakes and ginger. Next time I'll use 1 T less cornstarch, 1 T less soy sauce, 2 full T's of ginger and add some pea pods in as well.
May 13, 2011
Every one loved it. The only complaint was not enough to have more the next day. No leftovers.
October 13, 2010
It was very easy and very good. Used the low sodium soy sauce so it was perfect. I added ginger and used a bag of stir fry veggies.
March 27, 2010
This was so easy! It took no time to do. I do agree with it being a bit too salty, so I remixed the sauce and only put half the soy sauce, and double the water, to my taste it still could have been a bit less salty. But I am doing this agian for sure!
February 8, 2010
It was easy. I used mushroom soy sauce, sesame seed oil,rice wine vinegar, crush pepper flakes but needs maybe some ginger. Couldn't call it salty especially since I used regular soy sauce. If you used to bland than you can call it salty and perhaps spicy.
July 19, 2009
I added water cress and baby corn and green bell pepper. My wife and I both liked it. The only other change I would consider would be to replace the cayenne with hot pepper oil.
May 5, 2009
I agree with the previous reviewer that it was a bit salty but my husband thought it was toothsome. The chicken was rich in flavor, deep in color and very tender. Next time I will use low sodium soy sauce, red pepper flakes and unsalted peanuts.
June 18, 2006
A bit too salty.. also try cooking with bellpeppers, onions, etc.