Рецепт Szechuan Chicken
This Szechuan Chicken Stir-Fry has just the right amount of heat and fresh ingredients that spicy and mellow lovers alike will enjoy.
Szechuan Chicken Author: Marlene Baird Prep time: 15 mins Cook time: 10 mins Total time: 25 mins
CHICKEN INGREDIENTS 1 pound boneless chicken breast cut into bite size pieces 1 teaspoon rice wine, or dry sherry 1 teaspoon reduced-sodium soy sauce 1½ teaspoons Arrowroot 1 clove garlic, minced 1 Tablespoon canola oil ¼ teaspoon ground ginger 2 cups sugar snap peas, (8 ounces) ¼ cup dry-roasted peanuts, coarsely crushed 1 scallion, minced SZECHUAN SAUCE 3 Tablespoons vegetable broth 1 Tablespoon tomato paste 2 teaspoons rice vinegar 1 teaspoon sugar 1 teaspoon reduced-sodium soy sauce ½ teaspoon sesame oil ¼ teaspoon arrowroot ¼ teaspoon crushed red pepper, plus more to taste
To prepare the sauce, whisk broth, tomato paste, vinegar, sugar, soy sauce, sesame oil, arrowroot and crushed red pepper in a small bowl. Set aside To prepare chicken, combine chicken, rice wine (or sherry), soy sauce, arrowroot, ginger and garlic in a medium bowl; mix thoroughly. Heat a large skillet over high heat. Ass the oil into the pan, carefully add the chicken mixture, spreading it out. Cook until the chicken begins to brown, about 1 minute. Using a spatula, stir-fry for 30 seconds. Spread the chicken out again and cook for 30 seconds. Continue stir-frying until the chicken is lightly browned on all sides, 1 to 2 minutes. Add snap peas and stir-fry for 1 minute. Stir in the sauce, swirl it into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute. Transfer to a platter and sprinkle with peanuts and scallions. Serve immediately. 3.2.2310
I don’t know much.
But I know I love this dish. And that may be all I need today.
Look at this chicken! It’s sizzling. At least that is what I thought.
I loved it. Melissa loved it. The hubby looked at it saw the snap peas. Walked to the freezer, pulled out a frozen entrée and zapped it in the microwave. This is what I deal with on a daily basis.
I told him how could a Swanson’s TV dinner be better than my gourmet Szechuan Chicken Dinner. Look at it. What do you think?
Swanson TV Dinner 1963 (Photo credit: 1950sUnlimited)
I’m not gonna lie. I ate these occasionally when I was growing up. Mom would actually let us eat this on a real TV tray in front of the TV as a “treat’.
So when the hubby grabs a frozen entrée (that he buys himself), it hurts.
That’s life and the best part is more chicken for me.
Thanks for stopping by and have a great day.
Marlene
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