Szechuan Style Chicken Stir-Fry

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Szechuan Style Chicken Stir-Fry

Recipe for Szechuan Style Chicken Stir-Fry

Szechuan Chicken Stir-Fry has a bit of kick to it by using a Mexican sauce from a jar. You can alter the amount of heat you wish to have by varying the amount of picante sauce you use or changing the sauce from mil to medium or strong.

Ingredients for Szechuan Chicken Stir-Fry

  • 2 Chicken Breasts – small whole boned and skinned
    ½ cup Mild Picante Sauce 125ml
    2 TBSP Soy Sauce 25ml
    1 TBSP Cornstarch 15ml
    2 TSP Fresh Ginger Root grated 10ml
    1½ TSP Sugar 7ml
    2 TBSP Vegetable Oil divided 25ml
    2 Large Garlic Cloves chopped fine
    1 Red Bell Pepper cut into short thin strips
    1 cup Pea Pods diagonally sliced in half 250ml
    1 cup Green Onions with tops sliced diagonally (3/4 inch or 2 cm pieces)
    Hot Cooked Rice

Method for Szechuan Chicken Stir-Fry

Cut chicken into thin strips.
Combine picante sauce, soy sauce, cornstarch, ginger, and sugar in small bowl; set aside.
Heat one-tablespoon (15ml) of oil in large fry pan over medium-high heat. Add chicken and garlic and stir-fry two to three minutes or until cooked through. Remove chicken from fry pan and set aside.
Add remaining one-tablespoon (15ml) oil to pan. Add bell pepper and pea pods; stir-fry three minutes or until Vegetables are tender. Stir picante sauce mixture and add to fry pan with green onions and chicken.
Cook and stir one minute or until thickens.
Serve with rice.
Makes four servings.

Note

This is an easy recipe to add other vegetables such as asparagus, broccoli, and/or carrots.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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