High School Szechuan Chicken
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 5 -6 boneless skinless chicken breasts
- 8 teaspoons sugar
- 4 teaspoons rice wine vinegar
- 16 tablespoons soy sauce
- 4 tablespoons cornstarch
- 8 tablespoons peanut oil (or a combo of peanut and sesame)
- 1 red pepper flakes
- 1 tablespoon red pepper flakes
- 1 tablespoon ground ginger
- 3 -4 fresh garlic cloves, minced
- 8 green onions, sliced
directions
- 1. Start cooking your rice.
- 2. Mix sugar, vinegar, and 1/2 the soy sauce in a small bowl.
- 3. In another bowl, combine the remaining soy sauce and the corn starch. Mix well until blended.
- 4. Cut the chicken into small pieces and add to corn starch/soy mixture. Set aside.
- 5. Heat wok or skillet on medium high and add oil.
- 6. Add red pepper flakes and cook for about 10 seconds.
- 7. Add chicken mixture and cook for about 2-3 minutes until no longer pink, then remove pan with slotted spoon.
- 8. In the wok, cook ginger, green onions, and garlic for about 1 minute.
- 9. Return chicken to pan and add sugar/vinegar/soy mixture.
- 10. Cook for about 1 minute more until heated through. Serve over hot rice.
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