ChristianM
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Szechuan Chicken

Mar 02, 2011

Szechuan Chicken

I usually see what I have in the fridge or freezer and if it needs to get used soon I work with what I have. Most recipes use a lot of the same stuff over and over so I always get soy sauce, peanut oil, sesame oil, hoi...sin sauce and oyster sauce...I use cornstarch for thickening as it's healthier than flour and works best. My cast-iron wok gets used nearly every day, making these Asian dinners helps me get the vegetables in. I don't really like vegetables, but when I add them to the stir-fry they taste too good to refuse.

This recipe is similar to what I did on this one: http://chinese.food.com/recipe/szechuan-chicken-23340 As listed it seems they used half the amount of ingredients I used. They also list green and red bell peppers, which I used, but I also used fresh sliced red chilies and broccoli which was great! One more thing, I used two chopped cloves of garlic. That recipe doesn't mention it. Stir fry the chopped garlic for ten seconds before adding the veggies. And try peanut oil instead of vegetable oil as it is way healthier. If you have some soy sauce and cooking sherry you can make this.

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