Szechuan Chicken

A little time and effort and you have a beautiful tasting dish adjust the spicy seasonings to your taste. Parboiling the chicken in hot oil helps to make extra tender. Please if you make this dish and enjoy it take a photo and add to the recipe thank you

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

4boneless chicken breasts about 7 ounces each
2egg whites
2 tbspcornstarch
For The Sauce
2 tbspChinese rice wine, dry sherry or cooking wine
1 teaspoonWorcestershire sauce
2 teaspoonsTabasco sauce, or other type of hot sauce
2 tbspsesame oil
1 tablespoonsoy sauce
2 tbspbrown sugar
1/4 teaspooncayenne pepper-or more to taste
1/2 teaspooncrushed dried red chilis, or to taste
2 slicesginger minced, to form 1 tablespoon
Vegetables Et Cetera
stripsFor carrots, cut into thin
1 halfred bell pepper, sliced
1 halfgreen bell pepper,
3green onions, chopped
1 cupvegetable oil

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Steps

1

Rinse the chicken well then pat dry with paper towels. Cut the chicken into thin strips if you partially freeze the chicken 1st this is much easier to do.
2

Combine the source ingredients in a small bowl and set aside.
3

Whisk the cornstarch into the egg whites, then coat the chicken strips in the cornstarch mixture.
4

Heat 1 cup of oil in a wok and cook the chicken strips briefly in the hot oil until they turn white, keep them moving continuously while cooking, as you would with all wok type cooking
5

Remove the chicken and drain on paper towel.
6

Clean out the wok and add 1 tablespoon of oil, when the oil is hot add the carrots stir fry briefly then add the peppers
7

Make a well in the middle of the wok and add the source. Heat briefly mix the sauce in with the vegetables return the chicken to the wok and stirfry for 1 to 2 more minutes.