Szechuan Garlic Chicken
Ready In: 40 mins
Serves: 4
Ingredients
- 1 lb skinless chicken breast
- vegetable oil (for frying)
- 1⁄4 teaspoon cornstarch
- 3 tablespoons chicken broth
- 1⁄4 cup chopped garlic
- 1⁄3 cup sliced water chestnuts
- 1⁄3 cup bamboo shoots or 1⁄3 cup cooked carrot
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon sugar
- 3 tablespoons soy sauce
- 1⁄2 cup water
- 1 teaspoon sesame oil
marinade
- 1 teaspoon dry sherry (or rice wine)
- 1⁄4 teaspoon salt
- 1 tablespoon sesame oil
- 1 egg white
Directions
- Chop chicken breasts into 2-inch square pieces. Mix marinade ingredients in a medium bowl. Add chicken; mix well. Let stand 20 minutes. Heat vegetable in wok over medium heat 1 minutes. Add chicken pieces. Stir-fry until chicken is almost cooked, 3-4 minutes. Remove chicken, draining well over wok; set aside. Remove all but 4 tablespoons oil from wok. Dissolve cornstarch in chicken broth to make a paste; set aside. Heat oil in wok over medium heat 1 minutes. Add cooked chicken, garlic, water chestnuts and bamboo shoots or carrots. Stir-fry about 2 minutes. Add salt, sugar, soy sauce and water. Cover and cook over low heat for 10 minutes. Add cornstarch paste. Stir-fry until sauce thickens slightly, about 30 seconds. Stir in 1 teaspoons sesame oil. Serve hot.
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