Szechuan Stir-fried Chicken
Szechuan-style chicken stir-fry complements chicken with bell peppers, pea pods, scallions and a lively ginger-soy sauce. Serve the recipe solo, over rice, or with oriental rice noodles, as preferred.In place of exotic chile oil or mouth-searing dried peppers, this recipe relies on a garden-fresh flavor and lively jalapeño "heat" of picante sauce, in the cook's choice of mild, medium or hot.
Servings: 4
Ingredients
- ¾ lb boneless, skinless chicken breasts (about 3 half breasts)
- 2 large cloves garlic minced
- ½ cup picante sauce
- 2 Tbsp light soy sauce
- 1 Tbsp cornstarch
- 3 tsp fresh ginger root shredded
- 1½ tsp sugar
- 2 Tbsp vegetable oil
- 1 red bell pepper cut into short, thin strips
- 1 cup pea pods diagonally sliced in half
- 1 cup scallions with tops, diagonally sliced (¾ inch pieces)
- rice hot, cooked (optional)
Instructions
- Cut chicken into thin strips about 2"x¼"x¼".
- Combine picante sauce, soy sauce, cornstarch, ginger, and sugar in a small bowl. Set aside.
- Heat 1 Tbsp of the oil in a large skillet or wok, over medium-high heat. Add chicken and garlic, and stir-fry for 2 to 3 minutes or until cooked through. Remove chicken from skillet and reserve.
- Add remaining oil to skillet. Add red peppers and pea pods. Stir-fry for 3 minutes or until vegetables are tender. Stir picante sauce mixture and add to skillet with scallions and reserved chicken. Cook, and stir for 1 minute or until the sauce thickens.
- Serve with rice, if desired, and additional picante sauce.
