• 1 lb. boneless chicken breast, cubed
  • 4-6 carrots, sliced into 1/4" pieces
  • 1 can bamboo shoots
  • 12-15 dried hot peppers
  • cooking oil
  • for the sauce
  • 6 tbsp soy sauce + 3 tbsp water or 9 tbsp of low-sodium soy sauce
  • 2-3 tbsp cornstarch
  • chopped fresh ginger or powdered dry ginger (to taste)
  • 3 tbsp sherry (optional)

To make Szechuan chicken we will first mix the ingredients for the sauce in a bowl. Now, place the peppers and 1 tbsp of cooking oil into a wok. Brown the peppers under medium-high heat and remove them to a plate.

Next, add the cubed chicken and cook until pink color disappears (2-5 min). Remove the chicken from the wok. Add 1 tbsp of oil to the wok, and add the carrots. Stir-fry until carrots begin to soften up. (If you prefer soft vagetables, you can add several tbsps of water to the carrots and steam them for 5 min. or so).

Lastly, add the bamboo shoots and stir-fry 1-2 minutes. Add the peppers, chicken, and the sauce to the wok. Stir under medium heat until the sauce thickens. Serve the Szechuan chicken with white rice for best results.

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