Now I know what you might be thinking. If you’re from Florida, like me, you might not know what in blazes Szechuan Chicken is. Well ladies, I’m here to tell you that it is one of the tastiest and quickest dishes to make – not to mention, cheap. Szechuan is a type of Chinese cuisine, and if you aren’t a fan of cayenne, it’s time to open your mind a little and try this dish out for size. Your tastebuds will thank you for it.
Quick ‘n Easy Szechuan Chicken Recipe
You will need
- 4 boneless, skinless chicken breasts
- 1 tablespoon vegetable oil
- 5 tablespoons soy sauce
- 1/4 cup water
- 3 green onions, sliced into 1/2 inch pieces
- 3 tablespoons cornstarch
- 4 cloves garlic, minced
- 1 1/2 tablespoons white wine vinegar
- 1 teaspoon white sugar
- 1/8 teaspoon cayenne pepper, or however much more you like!
To make
Toss the chicken with the cornstarch in a bag or a bowl. Toss to coat it all over. Heat the vegetable oil in a large skillet (or a wok if you have one) over medium-high heat. Fry the chicken breasts with the garlic to start, and stir consistently until the chicken is browned. Add the soy sauce, vinegar, sugar and water.
Cover with a lid and continue to cook until the chicken has no remnants of pink on the inside. This should take about another 3 – 5 minutes.
Add the green onion and a healthy dose of cayenne pepper, and cook with the lid off for about 2 more minutes. Serve with white rice and spring rolls for an authentic Asian taste. You can also add any desired vegies to the skillet when cooking to boost the nutritional value of the dish.
This recipe sounds so good. There’s one thing I would like to ask. Beside using SOY sauce, which I can’t have, is there another ingredient I can use in place of the SOY & still make this dish taste good?
Hi Lee, I would suggest finding some wheat-free tamari sauce that can be used in place of soy and will still give a great taste.