Sichuan (Kung Pow) ChickenSubmitted by: LILSTARLET
IntroductionTastes just like the Chinese restraunts make it, but it's WAY better for you!!!
Also try this Szechuan recipe with Shrimp, Beef or Tofu instead of Chicken! Tastes just like the Chinese restraunts make it, but it's WAY better for you!!!
Also try this Szechuan recipe with Shrimp, Beef or Tofu instead of Chicken!
1 lb - Chicken Breast, boneless & skinless, cut into 1-inch cubes
1 tsp - Dry Vermouth
1 tsp - lite Soy Sauce
1 1/2 tsp - Cornstarch
1 tbsp - Garlic, minced
1 tbsp - Olive Oil
1 tbsp - Ginger, minced
1 medeim - Bell Pepper, diced
1/2 cup - Mushrooms, diced
1oz Cashews (or other favorite nut)
1/8 cup - Onion chopped
Sichuan Sauce (recipe follows)
3 tbsp - Reduced-Sodium Chicken Broth
1 tbsp - Tomato Paste
2 tsp - Balsamic Vinegar
1 tsp - Sugar
1 tsp - Lite Soy Sauce
1/2 tsp - Sesame Oil
1/4 tsp - Cornstarch
1/4 tsp - Crushed Red Pepper, plus more to taste
2) To prepare chicken: Combine chicken, vermouth, soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.
3) Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl oil into the pan, add ginger and stir-fry for 10 seconds. Carefully add the chicken mixture, spreading it out. Cook (without stiring) until the chicken begins to brown, about 1 minute. Using a spatula, stir-fry for 30 seconds. Spread the chicken out again and cook for 30 seconds. Continue stir-frying until the chicken is lightly browned on all sides, 1 to 2 minutes. Add bell pepper, mushroom, onion and cashews, and stir-fry for 1 minute. Stir the Sichuan Sauce, swirl it into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute. Transfer to a platter. Serve immediately.
Tips & Notes
Make Ahead Tip: Prepare Sichuan Sauce (Step 1); cover and refrigerate for up to 1 week.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LILSTARLET.