Garlic Chicken - Szechuan

Course : Chinese
Serves: 4
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1 pound chicken breasts -- skinned boneless
1 cup peanut oil
1/4 teaspoon cornstarch
3 tablespoons chicken stock
1/4 cup garlic chopped
1/3 cup sliced water chestnuts
1/3 cup sliced bamboo shoots -- or cooked carrots
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons soy sauce
1/2 cup water
1 teaspoon sesame oil
1 teaspoon dry sherry
1/4 teaspoon salt
1 tablespoon sesame oil
1 large egg white

Preparation / Directions:

Chop chicken breasts into 2 inch square pieces. Mix marinade ingredients in a medium bowl. Add chicken pieces and mix well. Let stand at least 20 minutes. Heat 1 cup oil in a wok over medium heat 1 minute. Add chicken pieces and stir-fry until chicken is almost cooked, 3 to 4 minutes. Remove chicken, draining well over the wok. Set aside. Remove oil from wok except 4 tablespoons. Dissolve cornstarch in chicken stock to make a paste. Set aside. Heat oil in wok over medium heat 1 minute. Add cooked chicken, garlic, water chestnuts and bamboo shoots. Stir-fry about 2 minutes. Add salt, sugar, soy sauce and water. Cover and cook over low heat 10 minutes. Add cornstarch paste. Stir-fry until sauce thickens slightly, about 30 seconds. Stir in 1 teaspoon of sesame oil. Serve hot.

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