Takeout Style Szechuan Chicken – thestayathomechef.com
Szechuan Chicken has the most scrumptious sweet sauce with simply the correct amount of heat to tingle on your tongue. Serve with your preferred rice or noodles to enjoy this household preferred meal.
Asian food is seriously a preferred. Our household just can’t get sufficient General Tso Chicken, Sesame Chicken, and Beef Lo Mein. However our outright preferred today is Szechuan Chicken. The sauce is so stinkin’ excellent, with simply the correct amount of heat, and you can constantly contribute to the veggies if you desire a more even ratio of chicken to veggies. It simply doesn’t get any much better than a simple, adjustable and scrumptious supper like this.
Szechuan Chicken is not a genuine Chinese dish, however rather a common American variation of Chinese-American takeout dining establishments. The Remain At House Chef utilizes components that are quickly available for the majority of people in the United States and Canada so that anybody can quickly commemorate world foods even if their chances for travel or access to local components are restricted.
This sauce and vegetable combination can go with practically anything! If you wish to alter it up, attempt sliced up steak or perhaps shrimp. For our vegetarian audience, this would be great with tofu.
Szechuan chicken is indicated to be quite hot. We discover it has a moderate heat, however isn’t too annoyingly hot. If you are especially heat delicate, you may wish to minimize the red pepper flakes. If you desire a truly strong kick, think about subbing out the sesame oil with hot sesame oil.
Serve with a generous side of steamed rice or udon noodles.
Make Ahead Recommendations:
This meal is finest made and consumed fresh. Nevertheless, to save money on time you can constantly make the sauce and slice your veggies ahead of time and shop in the fridge up until prepared to prepare.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in a skillet on the stovetop over medium-low heat up until warmed through.
If you like this recipe, you may be interested in these other delicious Asian inspired recipes:
- 1/2 cup water
- 2 tablespoons soy sauce
- 2 tablespoons Asian chili garlic sauce
- 2 tablespoons garlic
- 1 tablespoon freshly minced ginger
- 2 teaspoons cornstarch
- 1 teaspoon honey
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoon vegetable or canola oil
- 2 tablespoons sesame oil
- 2 pounds chicken cubed
- 1/4 cup cornstarch
- 1 red bell pepper cut into 1 inch strips
- 1 green bell pepper cut into 1 inch strips
- 1 onion medium, cut into strips
- 2 tablespoons garlic minced
- 1/4 cup sliced green onions
In a small mixing bowl, whisk together water, soy sauce, chili garlic sauce, ginger, garlic, red pepper flakes, honey, and cornstarch.
Cube and place chicken in a bowl with the corn starch, salt and pepper. Toss until chicken is well coated.
Heat a wok or large skillet over high heat. Pour in cooking oil and sesame oil and add in chicken.
Toss and allow chicken to prepare up until it starts to brown. About 5 minutes.
Add in garlic, onion and bell peppers and let the veggies saute alongside the chicken for another 5 minutes
Once veggies have started to soften, add in the sauce mixture and continue to cook over a medium heat for 8-10 minutes. Stir occasionally. Sauce will thicken
Serve over rice and garnish with sliced up green onions
Calories: 217kcal | Carbohydrates: 21g | Protein: 2g | Fat: 14g | Hydrogenated Fat: 2g | Trans Fat: 1g | Salt: 702mg | Potassium: 232mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1179IU | Vitamin C: 68mg | Calcium: 34mg | Iron: 1mg
Jobber Wiki author Frank Long contributed to this report.