Szechuan Chicken
Ingredients
- 4 boneless skinless chicken breasts, sliced thin
- 3 green onions, chopped
- 3 cloves garlic minced
- 4 tablespoons sesame oil
- Paprika
- Garlic powder
- Salt and pepper
- Julienne the following vegetables (Julienne is a culinary knife cut in which the food item is cut into long thin strips similar in shape to matchsticks):
- 4 carrots
- 4 stalks celery
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1 sweet onion
- For the sauce:
- 3 tablespoons rice wine
- 1 teaspoon Worcestershire sauce
- 2 teaspoons Tabasco sauce
- 1 tablespoon sesame oil
- 1 tablespoon chili sauce
- 2 tablespoon soy sauce
- 2 tablespoon brown sugar
- 1/4 teaspoon cayenne pepper
- 1 inch fresh ginger, minced
Instructions
Mix the sauce ingredients in a small bowl and set aside. Cut the chicken breasts into long thin strips and lightly season with paprika, garlic powder, salt and pepper. In a preheated wok on high heat, add 2 tablespoons oil and brown the chicken on all sides (about 4-5 minutes). Remove and set aside. Add remaining oil to the wok and stir fry the carrots, onions, celery, bell peppers, and garlic for 3-5 minutes. Vegetables should be seared on all sides but still firm. Add the chicken to the seared vegetables and stir fry for 3-5 minutes, add salt and pepper to taste. Add the sauce and green onions and stir-fry 3-4 more minutes. Serve with rice.
Categories: Main Courses - Meats & Chicken
