This Szechuan Chicken recipe is simply delicious. With just the perfect balance of flavors, it is easy to prepare and will instantly become a favorite among your family and friends.
Ingredients
- 4 chicken breasts, boneless and skinless, sliced into thin pieces
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 2 tablespoons vegetable oil
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch, mixed with 1 tablespoon water
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
1. Heat a large skillet or wok over medium-high heat and add the vegetable oil.
2. Add the chicken and stir-fry for 3-4 minutes or until it is lightly browned.
3. Add the bell peppers, ginger, garlic, and red pepper flakes. Continue to stir-fry for 2-3 minutes or until the peppers are just tender-crisp.
4. In a small bowl, mix together the chicken broth, soy sauce, hoisin sauce, and cornstarch mixture. Add the sauce to the skillet and stir-fry for another 1-2 minutes or until it has thickened.
5. Drizzle with sesame oil and serve hot with steamed rice.
This Kung Pao Chicken recipe is just like the one you get from Chinese takeout! You can enjoy all of the delicious flavors in the comfort of your own home.
Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 red bell pepper, diced into small pieces
- 1 green bell pepper, diced into small pieces
- 1/2 cup peanuts or cashews
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- Green onions, sliced (optional)
Instructions
1. In a small bowl, mix together the soy sauce, hoisin sauce, cornstarch, and water. Stir well until the cornstarch is fully dissolved.
2. In a large skillet or wok, heat up the oil over medium-high heat. Add the chicken and stir-fry for 4-5 minutes or until it is lightly browned and cooked through.
3. Add the garlic, ginger, red pepper flakes, and black pepper. Stir well and cook for 1-2 minutes.
4. Add the bell peppers and stir-fry for another 1-2 minutes or until they are just tender-crisp.
5. Stir in the peanuts or cashews and green onions (optional).
6. Pour in the sauce and stir-fry until everything is well-coated and the sauce has thickened. Serve hot with steamed rice.
Culinary note: You can use any type of nut in this recipe, such as cashews or almonds. Also, feel free to adjust the amount of red pepper flakes based on your preference for spiciness.
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