Monday, April 04, 2011

Szechuan Chicken

1st time
I found this recipe on, entitled Ten-Minute Szechuan Chicken and it took two times to personally perfect it to my tastes. The first time, following the recipe, wasn't quite flavorful enough for Cal and I but the second time was awesome. The trick is to double the sauce! Making for a thicker, yummier sauce. Here are the ingredients as I used them (for two people). The directions are the same no matter what ingredients you use! You can definitely tell the difference between the amount of sauce between the first and second time in the photos. This is served over white rice. Word of caution: It fills you up a lot! So don't overreach your portions. After finished the bowl tonight, I was soooo stuffed.

2nd time

  • 2 boneless skinless chicken breasts, cut into cubes
  • 3 tablespoons cornstarch
  • 1 tablespoon vegetable oil
  • 4 cloves garlic, minced
  • 4 tablespoons low-sodium soy sauce
  • 3 tablespoons white wine vinegar
  • 1/2 cup water
  • 2 teaspoona white sugar
  • 3 green onions, sliced diagonally into small pieces
  • 1/4 teaspoon cayenne pepper

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