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Sichuan Boneless Chicken Recipe
|Soy sauce||2 Tablespoon|
|Chicken breast halves||3 , skinned, boned, and cut into 3/4-inch cubes|
|Szechuan spicy sauce||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Shao hsing wine/Dry sherry||1 Tablespoon|
|Rice vinegar||4 Teaspoon|
|Sesame oil||1 Teaspoon|
|Hot pepper sauce||1 Teaspoon|
|Vegetable oil||3 Tablespoon|
|Minced garlic||1 Teaspoon|
|Minced fresh ginger||1⁄2 Teaspoon|
|Green onion with tops||1 , thinly sliced|
|Dried red chili peppers||6 (Whole)|
|Cornstarch||1⁄2 Teaspoon, mixed with 1 teaspoon water|
|Water||1 Teaspoon (Mixed With Cornstarch)|
Serving size: Complete recipe
Calories 1222 Calories from Fat 559
% Daily Value*
Total Fat 63 g96.9%
Saturated Fat 9.4 g46.8%
Trans Fat 0.1 g
Cholesterol 299.3 mg
Sodium 3575.2 mg149%
Total Carbohydrates 28 g9.3%
Dietary Fiber 4.8 g19.1%
Sugars 13.6 g
Protein 127 g254.8%
Vitamin A 44% Vitamin C 27.9%
Calcium 8.6% Iron 29.7%
*Based on a 2000 Calorie diet
Add chicken and stir to coat.
Set aside for 30 minutes.
Combine sauce ingredients in a small bowl and set aside.
Cooking Place a wok or wide frying pan over high heat until hot.
Add 2 tablespoons of the oil, swirling to coat sides.
Add chicken and stir-fry for 2 minutes or until chicken is opaque.
Remove chicken and set aside.
Add the remaining 1 tablespoon oil.
Add garlic, ginger, green onion, and chili peppers and cook, stirring until fragrant, about 5 seconds.
Stir in sauce and cornstarch solution and bring to a boil.
Return chicken to wok and cook, stirring, for 1 minute or until sauce thickens. serve as desired.