Chicken With Szechwan Sauce |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 1 |
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I was tired of bland chicken stir fry recipes, and decided to try something all my own. I am not Asian, but love Asian food. This recipe pleasantly surprised me! This is delicious! Marinate the chicken at least 30 minutes, preferably one hour. Ingredients:
1 large boneless chicken breast, rib meat included, at least one pound, preferably 1 1/3 lb |
1 tablespoon vinegar |
1 tablespoon sesame oil |
2 tablespoons cooking oil |
1 tablespoon sunbird szechwan chili sauce |
4 cups mixed vegetables, cut in serving size pieces. i prefer broccoli, onion, carrot, and onion. choose your favorites...asp |
1/3 cup low sodium soy sauce |
1/4 cup chicken broth |
1/4 cup rice wine or 1/4 cup white wine |
1 3/4 tablespoons sugar |
1/2 tablespoon sesame oil |
1/8 teaspoon white pepper |
1/4 teaspoon sunbird szechwan chili sauce |
1/2 tablespoon sesame oil |
1/2 tablespoon cooking oil |
1/2 tablespoon minced garlic |
1/2 tablespoon minced gingerroot |
1 tablespoon cornstarch |
1/8 cup water |
1 cup water |
1 tablespoon margarine |
1/2 cup rice |
Directions:
1. Mix the 1 tbsp vinegar, 1 tbsp sesame oil, 2 tbsp cooking oil, and 1 tbsp Sunbird Szechwan Seasoning. Cut the chicken into 1/2 inch bite size pieces. Combine all into a bowl or a bag for marinading. Let sit for 30 to 45 minutes.
2. Place the rice on to cook. Heat 1 cup water to boil, add 1 tbsp margarine and a dash of salt. Once it boils, add 1/2 cup rice, reduce heat to simmer, and cover for 25 minutes.
3. In the meantime, cut up the vegetables. (You can use a pre-cut bag if you like).
4. In a small bowl, mix 1/3 cup low sodium soy sauce, 1/4 cup chicken broth, 1/4 cup rice wine, 1 3/4 tbsp sugar, 1/2 tbsp sesame oil, 1/8 tsp white pepper, and 1/4 tsp Sunbird Szechwan Seasoning.
5. Mix the cornstarch with the 1/8 cup water.
6. Heat 1/2 tbsp sesame oil and 1/2 tbsp cooking oil at medium high heat. Add 1/2 tbsp minced garlic and 1/2 tbsp minced ginger. Cook at medium high for 15 seconds or until fragrant. Add the soy sauce mixture, and cook for one minute, until boiling. Add the cornstarch mixture and cook until thickened. Remove from skillet and keep to the side.
7. Cook the chicken in the marinade until no longer pink. Remove from heat. Add enough oil, sesame or canola per your taste, to cook the vegetables until crisp tender. Immediately add the chicken back to the skillet and add the sauce. Heat and serve over rice.
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