Simple Szechwan Chicken

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READY IN: 30mins
Recipe by Kim A. Heaphy

Here is a quick stir-fry recipe that tast great and makes the chicken oh so tender!

Ingredients Nutrition


  1. Slice each breast into thin 1/8-inch-thick slices.
  2. In medium-size bowl, mix chicken, soy sauce, sherry, cornstarch, sugar, ginger and crush red pepper; set aside.
  3. Cut green onions crosswise into 2 inch pieces; cut green peppers into bite-size pieces.
  4. In skillet or wok over medium-high heat, in 2 tablespoons hot salad (or canola) oil, cook green onions and peppers, stirring quickly and frequently, until vegetables are tender-crisp, about 2 minutes. With slotted spoon, remove vegetables to a bowl. In same skillet or wok over medium heat cook peanuts, cashews or almonds until slightly browned, stirring frequently. With slotted spoon, remove peanuts to bowl with vegetables.
  5. Cook Chicken mixture in skillet or wok, stirring quickly and constantly, until chicken is tender, about 2 to 3 minutes. Return vegetables with any juices and nuts to skillet; heat through.
  6. Serve over rice.

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