Ten Minute Szechuan Chicken Recipes

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10 MINUTE SZECHUAN CHICKEN



10 Minute Szechuan Chicken image

Fast and easy is a requirement in my house! (Updated April 16, 2006 to fix the order of the ingredients. I also took out the quantity for the oil so that the nutritional information is a little more accurate now.)

Provided by Saturn

Categories     Chinese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves
3 tablespoons cornstarch
1 -3 garlic clove, minced (to taste)
5 tablespoons soya sauce (low salt works)
1 1/2 tablespoons rice wine or 1 1/2 tablespoons rice wine vinegar
1 teaspoon sugar
1/4 cup water
6 green onions, cut into 1 inch pieces
1/8 teaspoon cayenne (to taste)
vegetable oil (for frying)

Steps:

  • Cut chicken into 1 1/2 inch cubes.
  • Lightly toss with cornstarch in bag to coat.
  • Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned.
  • Add soy sauce, vinegar, sugar and water.
  • Cover and cook 3 minutes or until chicken is cooked through.
  • Add green onions and cayenne; cook uncovered about 2 minutes longer.
  • Serve over white rice with a side salad for a complete meal.

TEN MINUTE SZECHUAN CHICKEN



Ten Minute Szechuan Chicken image

A simple, quick recipe for Szechuan-style chicken with basic ingredients. This is usually served over white rice.

Provided by PUSATERI

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 10

4 boneless skinless chicken breasts, cut into cubes
3 tablespoons cornstarch
1 tablespoon vegetable oil
4 cloves garlic, minced
5 tablespoons low-sodium soy sauce
1 ½ tablespoons white wine vinegar
¼ cup water
1 teaspoon white sugar
3 green onions, sliced diagonally into 1/2 inch pieces
⅛ teaspoon cayenne pepper, or to taste

Steps:

  • Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
  • Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.

Nutrition Facts : Calories 205.7 calories, Carbohydrate 10.1 g, Cholesterol 68.4 mg, Fat 4.9 g, Fiber 0.6 g, Protein 28.7 g, SaturatedFat 0.9 g, Sodium 744.6 mg, Sugar 1.7 g

10 MINUTE SZECHUAN CHICKEN



10 Minute Szechuan Chicken image

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.

Provided by Mirj2338

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

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