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Szechuan Chicken


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  • 1 lb. skinless, boneless chicken breasts
  • 1 egg white, lightly beaten
  • 1-1/2 Tbl. cornstarch
  • 1/4 tsp. salt
  • 1/4 C chicken broth
  • 2 Tbl. hoisin sauce
  • 1 Tbl. soy sauce
  • 1 Tbl. dry white wine
  • 1 Tbl. chili paste with garlic
  • 2 cloves garlic, minced
  • 1/2 tsp. grated ginger root
  • 1 large sweet red pepper, cut into thin strips
  • 1 large green pepper, cut into thin strips
  • 1/2 C fresh chives cut into 1/2" pieces
  • 1/2 C coarsely chopped fresh bean sprouts
  • 1/3 C finely sliced canned bamboo shoots
  • 4 oz. fresh mushrooms, sliced. 4 large


Servings 4


Step 1

Cut the chicken into very thin strips. In a medium bowl, stir together the egg white, cornstarch and salt. Add the chicken and toss until well coated. Set the chicken aside. In a small bowl, stir together the broth, hoisin sauce, soy sauce, wine, chili paste, garlic and ginger. Set the broth mixture aside. Spray an unheated wok with Pam. Heat over medium-high heat. Add the chicken mixture and stir-fry about 3 minutes or until no longer pink. Remove the chicken and set aside. Add the red and green peppers, chives, bean sprouts, bamboo shoots and mushrooms. Stir-fry for 2 minutes. Return the chicken to the wok. Add the broth mixture and cook and stir for 1-2 minutes.


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