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Prep 15 mins
Cook 20 mins
This is a very simple recipe that produces stunning results. Szechuan cooking is usually pretty spicy, but this recipe is surprisingly mild. I like to jack it up a bit with some hot sauce, but my family doesn't like spicy food, so I do my own at the table.
- 1 tablespoon corn oil
- 1 tablespoon sesame oil
- 2 boneless skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons cornstarch
- 3 garlic cloves, minced
- 1⁄4 cup soy sauce
- 1 tablespoon rice wine vinegar
- 1⁄2 red bell pepper, julienned
- 1 carrot, julienned
- 1 small zucchini, julienned
- 1⁄4 cup chicken broth
- 1 tablespoon light brown sugar
- 1 bunch scallion, cut diagonally in 1-inch pieces
- hot cooked rice
- Heat the oils in a wok over high heat.
- Toss the cubed chicken breast in a bowl with the cornstarch to coat.
- Add the chicken and minced garlic to the wok and stir-fry until the chicken is lightly browned.
- Add the remaining ingredients except the scallions.
- Cover and cook for three minutes.
- Add the scallions.
- Cover and cook for two more minutes.
- Serve with hot, cooked rice or fried rice.
Triple yummy! Mirj, the flavor was delicious!!! I used veg. broth instead of chicken and served it over polenta rounds. I ate all the vegetables! Thanks for a keeper!
This recipe is a do again it was easy with a great taste. I did double the sauce may even triple it next time. I didn't like the cornstarch on the chicken.Next time I am going to cook the chicken and make a slurry of the cornstarch and chicken broth. I also added crushed red pepper for a little heat ,mixed up the peppers usinng a little red and a little green and added straw mushrooms and some broccoli. Yum... Yum ... will do it again , Thanks for sharing Mirj.
Definite winner! Put some brown rice in the cooker first and then diced the chicken and garlic. While they were cooking, I chopped my veggies and measured out the other ingredients (just put everything into one big bowl as I finished with it). By the time I finished with that, the chicken was nicely browned so it was time pour in my big bowl of stuff and the whole thing was ready just as the rice finished cooking!A healthy and delicious dinner was ready in 20 minutes! I usually don't like the texture of meat when you coat it with cornstarch, so I just made a slurry with chicken broth and added it right before I added the scallions. I also threw in some mushrooms that I needed to use up and some sriracha sauce for a bit of heat. Right before serving, I sprinkled in some crushed dry roasted peanuts and some slices of lime on the side. Guess that didn't make it a real szechuan, more Thai...but it was delicious. Thanks for sharing, Mirj!