Chicken Ferocious Recipe - Allrecipes.com
Chicken Ferocious Recipe
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Chicken Ferocious
A super-simple, one-skillet, spicy Szechuan-inspired chicken dish. See more
  • READY IN 45 mins

Chicken Ferocious

Recipe by  

"This fast EASY one-skillet recipe yields the most delicious spicy Mandarin/Szechuan flavor."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Heat oil in a large heavy skillet over high heat. Add chicken pieces, and fry, stirring, until browned. Pour in the vinegar, soy sauce, and SPLENDA® Granulated Sweetener; stirring until sweetener is dissolved. Season with red pepper flakes, garlic powder, onion powder, and ginger. Reduce heat to low, cover, and simmer for 15 minutes. Taste the sauce at this point and adjust seasoning to taste. The sauce should be very sweet. If it is too tart, add more SPLENDA® Granulated Sweetener; if it is too sweet, add more vinegar.
  2. Once the sauce is to your liking, add the mushrooms, peas, and green onions. Simmer gently over low heat for another 5 minutes, until the mushrooms shrink a bit. Stir together the cornstarch and water, and stir it into the sauce. Continue to simmer until it reaches the desired thickness.
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Footnotes

  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 1 1/2 cups chicken stir-fry
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Reviews More Reviews

Feb 02, 2008

This is really wonderful! My whole family loved this one. I'm diabetic and now I cook all our meals to meet my diabetic needs. This one is so good, Great taste.

 
May 22, 2012

I'm not a huge fan of asian cuisine but my boyfriend and his mom are so I made it for them, and surprise, I liked it too!! I used apple cider vinegar instead of white and brown sugar instead of splenda. I halved the liquids since I wasnt cooking as much chicken, but then forgot to halve the seasonings- so only 3/4 cup vinegar and 1/4 cup soy sauce, but still used full amounts of red pepper etc, but it still came out AMAZING and extremely flavorful! I did have to add about another 1/4 cup of brown sugar to tone down the tang of the vinegar (so 3/4c brn sug, 3/4c vinegar, 1/4c soy sauce). Also used baby portabellos which I already had instead of button mushrooms. Served with white rice, will try adding chopped carrots next time for more color.

 
Mar 29, 2012

I love finding recipes when I have all the ingredients in the house. Very easy, step by step to make, and everyone really liked it. I used an electric frying pan and used broccoli instead of peas.

 
Sep 25, 2012

The product was satisfactory;however, I am inclined to revise the recipe to reflect no more than 3/4 cup of vinegar and to change the sweetner to granulated white sugar of about 1 cup. You can mix the vinegar, soysauce and sugar together and the sugar will dissolve without heating. Other than that the recipe is intriguing and has plenty of upside. I purchased spring rolls to be added as an accoutrement.

 
Mar 03, 2014

Little too sweet and tart, Try half the vinegar and sugar and add 1 cup chicken stock. The first time I made it by recipe about half my guest would'nt eat it. The second time w/ changes everyone wanted seconds.

 
Nov 02, 2012

Made this recipe for my family earlier this week and they loved it. I made some modifications, which includes using 1/2 cup of regular sugar, adding real garlic (yes in addition to the garlic powder), used baby bella mushrooms and different types of vegetables. This was an easy dish to make and made plenty of sauce that went well with rice.

 
Jan 13, 2013

Made the recipe and the flavors were great. I would have liked the consistency to be less liquidy, so next time will hold back on the vinegar (3/4 instead) and work from that...will definitely try again soon.

 
Jul 12, 2014

This was very good, however next time I would cut the red pepper flakes in half. A little too spicy for my family's taste.

 

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Nutrition

  • Calories
  • 269 kcal
  • 13%
  • Carbohydrates
  • 23.3 g
  • 8%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 3.9 g
  • 15%
  • Protein
  • 34.3 g
  • 69%
  • Sodium
  • 1931 mg
  • 77%

* Percent Daily Values are based on a 2,000 calorie diet.

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