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Spicy Szechuan Garlic Chicken Stir-Fry: A Flavorful Chinese Classic

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Ingredients

Adjust Servings:

	1 lb skinless chicken breast
	vegetable oil (for frying)
	1/4 teaspoon cornstarch
	3 tablespoons chicken broth
	1/4 cup chopped garlic
	1/3 cup sliced water chestnuts
	1/3 cup bamboo shoots or 1/3 cup cooked carrot
	1/2 teaspoon salt
	1/2 teaspoon sugar
	3 tablespoons soy sauce

Nutritional information

209.2

Calories

54g

Calories From Fat

6.1g

Total Fat

1.1 g

Saturated Fat

66mg

Cholesterol

1315.9mg

Sodium

6.6g

Carbs

0.9g

Dietary Fiber

1.6g

Sugars

29.8g

Protein

216g

Serving Size (g)

Serving Size

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Spicy Szechuan Garlic Chicken Stir-Fry: A Flavorful Chinese Classic

Name: Spicy Szechuan Garlic Chicken Stir-Fry: A Flavorful Chinese Classic
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: : 1; : 1/4; : 3; : 1/4; : 1/3; : 1/3; : 1/2; : 1/2; : 3

Features:

Cuisine:

Chinese

This is the same recipe as one from a Chinese cookbook from the 70's. My mom had this in her kitchen my entire childhood, and one day picked this out to try. Two changes to save time and calories: -Use 4 T oil, not 1/4 C. Not necessary at all to use that much. -Don't remove chicken from wok to drain, you eliminate this step by reducing the oil. Skip right to adding the garlic. Amazing garlic sauce. I crave this often. Great over Jasmine Rice or served over Rice Noodles. Removing and adding vegetables to suit your taste is a great way to personalize the dish.

60 min
Serves 4
Easy

Ingredients

Directions

Szechuan Garlic Chicken, Posting this for nutritional information., This is the same recipe as one from a Chinese cookbook from the 70’s. My mom had this in her kitchen my entire childhood, and one day picked this out to try. Two changes to save time and calories: -Use 4 T oil, not 1/4 C. Not necessary at all to use that much. -Don’t remove chicken from wok to drain, you eliminate this step by reducing the oil. Skip right to adding the garlic. Amazing garlic sauce. I crave this often. Great over Jasmine Rice or served over Rice Noodles. Removing and adding vegetables to suit your taste is a great way to personalize the dish., -Use 4 T oil, not 1/4 C. Not necessary at all to use that much. -Don’t remove chicken from wok to drain, you eliminate this step by reducing the oil. Skip right to adding the garlic.

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Steps

Done

Chop Chicken Breasts Into 2-Inch Square Pieces. Mix Marinade Ingredients in a Medium Bowl. Add Chicken; Mix Well. Let Stand 20 Minutes. Heat Vegetable in Wok Over Medium Heat 1 Minutes. Add Chicken Pieces. Stir-Fry Until Chicken Is Almost Cooked, 3-4 Minutes. Remove Chicken, Draining Well Over Wok; Set Aside. Remove All but 4 Tablespoons Oil from Wok. Dissolve Cornstarch in Chicken Broth to Make a Paste; Set Aside. Heat Oil in Wok Over Medium Heat 1 Minutes. Add Cooked Chicken, Garlic, Water Chestnuts and Bamboo Shoots or Carrots. Stir-Fry About 2 Minutes. Add Salt, Sugar, Soy Sauce and Water. Cover and Cook Over Low Heat For 10 Minutes. Add Cornstarch Paste. Stir-Fry Until Sauce Thickens Slightly, About 30 Seconds. Stir in 1 Teaspoons Sesame Oil. Serve Hot.