November 13th, 2010
Szechwan Spicy Chicken, Recipe, Easy
Traditionally known to be a very hot dish, this, of course, depends on the amount of “heat” used.
There are about 20 different techniques in Szechwan cooking; some, like stir frying, steaming or brasing. And, common spices? Chili paste, ginger and garlic, among others.
I have had this recipe for a long time and it is so easy because you can prepare a lot of the ingredients ahead of time. Perfect for company. Just know your guests and adjust the seasonings.
“Szechwan Spicy Chicken”
2 lbs. chicken breasts, skinned and boneless
1 lemon
4 bunches scallions
4 tablespoons of soy sauce
4 tablespoons sherry
4 tablespoons ketchup
4 tablespoons chili sauce
3 tsps. sugar
1 tsp. pepper
3/4 – 1 1/2 tsps. red hot pepper flakes
6 tablespoons peanut or salad oil, divided
6 tablesppons minced fresh ginger
4 minced garlic cloves
1 can water chestnuts
Cut chicken in small cubes, squeeze the lemon over them, and set aside.
Cut the scallions, including the green stalks in diagonal slices and set aside.
In a small bowl, combine soy sauce, sherry, ketchup, chili sauce, sugar, pepper and hot pepper flakes, set aside.
All of the above may be done ahead of time. I actually like the chicken to marinade in the the lemon for some time.
Heat a wok or skillet. I don’t have a wok so the skillet is what I used and it worked perfectly. Add 4 tablespoons of oil and heat.
Fry ginger and garlic for a minute, stirring.
Add the scallions and water chestnuts and fry another minute, stirring also.
If you have a wok then just push the veggies to the side but I just took them outof the skillet so they would not overcook. I would add them later.
Add the remaining 2 tablesppons of oil to the pan and stry fry the chicken cubes. You want them to stir fry them enough to get some color and for the liquids to evaporate.
Stir the scallion mixture and chicken together and stir fry for a minute.
Add the reserved sauce and stir to coat the chicken.
Let this mixture cooked for a few minutes on low.
Serving over nice fluffy rice and adding a green salad would make this a perfect dish.
Note: To make it gluten free I used wheat free soy sauce available at supermarkets. Instead of store bought chili sauce I just used ketchup and added about 1-1/2 teaspoons of horseradish. The label on the chili sauce at the store had some ingredients that made me question if it had gluten.
Also, please use real sherry; it is so much better.
And, how spicy was the dish? You want it to have a good kick, so I used about 1 teaspoon of the hot pepper flakes.
This recipe can easily be doubled. As prepared, it served 4 people.
Anyway, enjoy it and make it your own…..talk to you later….
P.S. If you try it let me know how it came out.
Tags: Bethany Beach, Chicken Recipe, Delaware Beaches, Delray Beach, Easy, Gluten Free, gluten free recipe, Ocean City, Palm Beach County, Puerto Rico, Recipe, rehoboth beach, South Bethany, South Florida, Szechwan Chicken, Szechwan Spicy Chicken
