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    Chicken: Spicy Szechuan Chicken


    Source of Recipe


    meals.com

    List of Ingredients




    2 Êtablespoons chicken broth
    1/2 Êteaspoon cornstarch
    2 Êtablespoons vegetable oil ( or use chicken broth or cooking spray)
    1 Êclove garlic, peeled and chopped
    1 Êteaspoon grated peeled gingerroot
    3/4 Êpound fresh boneless, skinless chicken breasts, diced
    2 Êcups broccoli florets
    2 Ê green onions, trimmed and chopped
    2 Ê dried red Szechuan or Thai bird chiles, chopped
    1 Êtablespoon white wine
    1 Êtablespoon soy sauce (low sodium)
    1 Êtablespoon chili sauce
    3/4 Êteaspoon sugar or splenda equivalent
    3/4 Êteaspoon sesame oil

    Recipe



    In a small mixing bowl or glass measuring cup, whisk together chicken broth and cornstarch; set aside.

    Heat oil (or chicken broth or cooking spray) in a wok or deep skillet over medium-high heat until a drop of water sizzles in pan; add garlic and gingerroot and sautŽ until fragrant, 1 to 2 minutes. Stir in chicken and cook 2 to 21Ú2 minutes. Add broccoli, green onions, chile peppers, white wine, soy sauce, chili sauce, sugar, sesame oil and cornstarch dissolved in chicken broth; cook and stir 1 to 2 minutes or until thickened. Serve immediately, over white rice if desired.

    Reader comments: I would add a larger variety of vegetables next time (squash, spring peas, etc.)

 

 

 

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