Szechuan Garlic Chicken

Submitted by Chef #715941

"Posting this for nutritional information."

 

• Ready In: 40mins
• Ingredients: 16
• 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

1. 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.

Reviews

[Melissa Z.]

This is the same recipe as one from a Chinese cookbook from the 70's. My mom had this in her kitchen my entire childhood, and one day picked this out to try. Two changes to save time and calories: -Use 4 T oil, not 1/4 C. Not necessary at all to use that much. -Don't remove chicken from wok to drain, you eliminate this step by reducing the oil. Skip right to adding the garlic. Amazing garlic sauce. I crave this often. Great over Jasmine Rice or served over Rice Noodles. Removing and adding vegetables to suit your taste is a great way to personalize the dish.