“My (picky eater) son made this in his high school freshman Foods I class, hence the recipe name. He loved it and made it for us the other night. We loved it, too. There are other Szechuan Chicken recipes posted on 'zaar which I read through, and, based on their reviews I think the difference is the order in which you cook the ingredients and the amount of sauce you make. So instead of posting lengthly reviews to give suggestions on how to fix that, I figured it might be easier to just post this recipe. There are no major vegetables listed in the ingredients -- that's because it's up to you to add whatever you like! Consider this a base recipe. We added broccoli rappini and it was great. Other suggestions: broccoli florets, shredded carrots, mushrooms, bell peppers, etc. and top with crushed peanuts or cashews.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Start cooking your rice.
  2. 2. Mix sugar, vinegar, and 1/2 the soy sauce in a small bowl.
  3. 3. In another bowl, combine the remaining soy sauce and the corn starch. Mix well until blended.
  4. 4. Cut the chicken into small pieces and add to corn starch/soy mixture. Set aside.
  5. 5. Heat wok or skillet on medium high and add oil.
  6. 6. Add red pepper flakes and cook for about 10 seconds.
  7. 7. Add chicken mixture and cook for about 2-3 minutes until no longer pink, then remove pan with slotted spoon.
  8. 8. In the wok, cook ginger, green onions, and garlic for about 1 minute.
  9. 9. Return chicken to pan and add sugar/vinegar/soy mixture.
  10. 10. Cook for about 1 minute more until heated through. Serve over hot rice.

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