{"id":549,"date":"2020-05-23T16:05:49","date_gmt":"2020-05-23T16:05:49","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=549"},"modified":"2024-02-09T21:35:23","modified_gmt":"2024-02-09T21:35:23","slug":"stir-fry-szechuan-chicken","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/stir-fry-szechuan-chicken\/","title":{"rendered":"Stir-Fry Picante Szechuan Chicken"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Stir-Fry Picante Szechuan Chicken<\/span><\/h2>\n
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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.<\/span>
<\/div>in place of exotic chile oils or mouth-searing dried peppers, this recipe relies on the garden-fresh flavor and lively Jalape\u00f1o "heat" of picante sauce in the cook's choice of mild, medium or hot. <\/span><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • \u00be<\/span> lb<\/span> boneless, skinless chicken breasts<\/span><\/li>
  • 2<\/span> large cloves<\/span> garlic<\/span> minced<\/span><\/li>
  • \u00bd<\/span> cup<\/span> picante sauce<\/span><\/li>
  • 2<\/span> Tbsp<\/span> reduced-sodium soy sauce<\/span><\/li>
  • 1<\/span> Tbsp<\/span> cornstarch<\/span><\/li>
  • 2-3<\/span> tsp<\/span> fresh ginger root<\/span> shredded<\/span><\/li>
  • 1\u00bd<\/span> tsp<\/span> sugar<\/span><\/li>
  • 2<\/span> Tbsp<\/span> vegetable oil<\/span><\/li>
  • 1<\/span> red bell pepper<\/span> cut into short, thin strips<\/span><\/li>
  • mushrooms<\/span> (optional)<\/span><\/li>
  • shredded carrots<\/span> (optional)<\/span><\/li>
  • 1<\/span> cup<\/span> pea pods<\/span> diagonally sliced in half<\/span><\/li>
  • 1<\/span> cup<\/span> scallions, with tops<\/span> diagonally sliced into \u00be inch pieces<\/span><\/li>
  • hot rice<\/span> cooked (optional)<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Cut chicken into thin strips about 2\u00bc by \u00bc inches. Combine picante sauce, soy sauce, cornstarch, ginger, and sugar in small bowl; set aside<\/span><\/div><\/li>
    • Heat 1 Tbsp of the oil in a large skillet over medium-high heat. Add the chicken and garlic and stir fry for 2-3 minutes or until cooked through. Remove chicken from the skillet and reserve.<\/span><\/div><\/li>
    • Add remaining oil to the skillet. Add bell pepper and pea pods; stir fry for 3 minutes or until vegetables are tender. Stir the picante sauce mixture, and add to the skillet with scallions and reserved chicken. Cook and stir for 1 minute or until the sauce thickens.<\/span><\/div><\/li>
    • Serve with rice, if desired, and additional picante sauce.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":551,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1598,170,136,138],"tags":[],"class_list":["post-549","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bryans-favorites","category-chinese","category-entree","category-stir-fry"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2020\/05\/easy_szechuan_chicken_recipe_image.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/549","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=549"}],"version-history":[{"count":4,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/549\/revisions"}],"predecessor-version":[{"id":1780,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/549\/revisions\/1780"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/551"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=549"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=549"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=549"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}