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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!
Mmmmm...Mirj! This was GREAT. This is my first experience with making my own Chinese food, and admittedly, I don't have a wok, but it still worked great in my pan. I did omit the zucchini because they, like cucumbers, are ludicrously expensive here for a vegetable that is mostly water and isn't big on flavor. Anyhow, back from my tangent- this was great, easy, quick and did I mention great?! BF and I served it over rice and sprinkled some sesame seeds over the top. I was a little wary when I first saw the recipe. You see, I am hot-food-aphobic and the Szechuan title had me worried for a moment, but I saw that there aren't any dragon chilies or anything nuts in here (or anything spicey, for that matter) and that you said it was mild... GREAT, GREAT, GREAT. I WILL be making this again. Fabulous last-minute meal.
Easy and tasty, a good combination. The prep does take longer than the cooking! The taste is mild and the presentation wonderful. Served this with rice. Thanks.
We figured,it takes 15 minutes to prep it, 20 to cook it, but we ate it in 10!!!!! This was so good, the only thing WE needed to change was breasts to thighs, just a personal preferance.
This was deeeeeelicious!! The whole family loved it! I'm not a zucchini fan, but julienning them and mixing them in this sauce helps disguise them for me. I will definitely be making this again!! Thank you!
This was really delicious! The best and easiest Szechuan I have come across! I tripled th sauce because I had several baby zucchini's that I cut into chunks and sauteed in advance with the red pepper. I removed them from the pan and then added the chicken, cooking until brown and almost done. I removed the chicken from the pan and set aside to ensure that it stays tender. I added the garlic along with 2 chopped Serrano peppers to the pan and sauteed a few minutes until browned. I added the remaining ingredients and simmered for a few minutes. I added about a tsp of cornstarch to 1/4 cup of water, mixed and put that in to thicken the sauce. Last, I added the chicken and veggies back to the pan and simmered a few minutes to reheat and finish cooking the chicken. I loved what the cornstarch did to the chicken when cooking it. I did not have carrots or green onions... you could add anything you wanted to this and it would be good. I was out of rice wine vinegar, so I used white wine vinegar and it worked out fine. The only thing that would be a nice addition to the sauce is a little ginger. Thank you Mirj... this is a true keeper!!
This is a tasty stir-fry, but lacked the heat I expect in Szechuan cuisine. I added red pepper sauce and enjoyed it with broccoli instead of zucchini, which is not in season now. That is the beauty of a stir-fry, almost all veggies work. I agree that the prep alone was 15 minutes as was the cooking, but we definitely ate it in less than 10! Made for Healthy Choices cooking tag, thanks for posting.
I'm so excited to be making these dishes for my husband - he loves Chinese and I hate paying for it! I doubled the sauce and added 1 1/2 tsp. of freshly ground crushed red pepper and 5 asian red peppers. I sprinkled with roasted peanuts at the end and it became our own Princess Chicken. My dh claimed the heat was "spot on"! Thank you so much for a great addition to our Chinese menu.