Szechuan Chicken

Szechuan Chicken
Szechuan Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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