Chicken Szechuan

This spicy Szechuan chicken recipe gets its heat from Tabasco sauce, cayenne pepper and crushed chilies. Parboiling or

Chicken Szechuan

This spicy Szechuan chicken recipe gets its heat from Tabasco sauce, cayenne pepper and crushed chilies. Parboiling or

Category : Non-Vegetarian, Chicken

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By Rania K

Published On: 19 Apr 2009

Rating: 3
1 Votes, 0 Reviews
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30 Minutes
Served : 3
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Ingredients

Directions

Step 1

Rinse the chicken and pat dry with paper towels.

Step 2

Cut the chicken breasts into thin strips.

Step 3

:- Partially freeze chicken breasts first to make this easier.

Step 4

Combine the sauce ingredients in a small bowl and set aside.

Step 5

Whisk the cornstarch into the egg whites.

Step 6

Coat the chicken strips in the cornstarch mixture.

Step 7

Heat 1 cup oil in the wok.

Step 8

Cook the chicken strips briefly in the hot oil until they turn white.

Step 9

Remove the chicken and drain on paper towels.

Step 10

Clean out the wok and add 1 tablespoon oil.

Step 11

When the oil is hot, add the carrots.

Step 12

Stir-fry briefly and add the peppers.

Step 13

Make a "well" in the middle of the wok and add the sauce.

Step 14

Heat briefly and then mix the sauce in with the vegetables.

Step 15

Return the chicken to the wok.

Step 16

Stir-fry 1 to 2 more minutes.

Step 17

Stir in the green onions.

Step 18

:- Serve with rice.

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