Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
Labor Day
More Recipes Like This
Lemon Pepper Chicken and Gravy
Tender Chicken Nuggets
Thai Style BBQ Chicken
Easy Olive Martini Chicken
Chicken Breasts with Lime Sauce
MORE
Top Related Articles
Rotisserie Chicken Jump-starts Snazzy Meals
Deboning a Chicken Breast
Lunch Box: Chicken Pops
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Citrus Skillet Chicken & Rice (Video)
Stuffing Chicken Breasts: 3 Easy Ways (Video)
Chicken & Broccoli Alfredo (Video)
Finger-Lickin' Chicken Dippers
Roasting Chicken
Related Collections
300 Calories or Less per Serving - Chicken
30-Minute Chicken Dishes
Asian-Style Chicken Breasts
Chicken Breast Stir-Fries
Low-Fat Chicken Main Dishes
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
Comparison Shop
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Been to the NEW Allrecipes UK | Ireland?
Discover the advantages!
Where do you want to go?
allrecipes.com
allrecipes.co.uk
Cancel and don’t ask me again about this site
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Ten Minute Szechuan Chicken
SUBMITTED BY:
PUSATERI
PHOTO BY:
Nuggets
"A simple, quick recipe for Szechuan-style chicken with basic ingredients. This is usually served over white rice."
RECIPE RATING:
Read Reviews
(58)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
10 Min
READY IN
30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 boneless skinless chicken breasts, cut into cubes
3 tablespoons cornstarch
1 tablespoon vegetable oil
4 cloves garlic, minced
5 tablespoons low-sodium soy sauce
1 1/2 tablespoons white wine vinegar
1/4 cup water
1 teaspoon white sugar
3 green onions, sliced diagonally into 1/2 inch pieces
1/8 teaspoon cayenne pepper, or to taste
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.
FOOTNOTES
Wine Tip
Try with a
Riesling
.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Nov. 4, 2003 by
the allrecipes staff
X
Full Review
the allrecipes staff
Nov. 4, 2003
We have updated this recipe to include 1 teaspoon of sugar as per the original submission.
Was this review helpful?
[
YES
]
6 users found this review helpful
We have updated this recipe to include 1 teaspoon of sugar as per the original submission.
MORE
MORE
Reviewed on May 26, 2005 by CHUBBYCHEEK
X
Full Review
CHUBBYCHEEK
May 26, 2005
Overall, this is a good recipe. I made some changes to this recipe to suit my taste. Reduce the amount of soysauce to 2 TSP, and add 1/2 TSP directly to the meat. Add 1 more tsp of sugar to balance the flavor. Add a dash of five spice powder or ginger to give it authenticity. I tried the recipe with beef, and it turned out good. This is definitely a keeper. Thanks for sharing the recipe.
Was this review helpful?
[
YES
]
5 users found this review helpful
Overall, this is a good recipe. I made some changes to this recipe to suit my taste. Reduce...
MORE
MORE
Reviewed on Jul. 14, 2004 by Susan K.
X
Full Review
Susan K.
Jul. 14, 2004
I made this last night, but I adjusted the recipe to suit my family's tastes. I only used 3 tblsp soy sauce. To make up for the liquid, I added 1 tblsp Chinese cooking wine,(sherry would work too,) and also 1 tblsp sesami oil. I increased the amount of cayenne pepper to 1/4 tsp and only used one green onion. Also, I added that green onion during the last few minutes of cooking since my family is not fond of the raw onion taste. The family loved this dish and I'll make it again.
Was this review helpful?
[
YES
]
5 users found this review helpful
I made this last night, but I adjusted the recipe to suit my family's tastes. I only used 3...
MORE
MORE
Reviewed on Jun. 15, 2005 by JEEZJAZE
X
Full Review
JEEZJAZE
Jun. 15, 2005
WOW, this is to die for! It did however take me much longer than 10 mins, but I tripled the recipe...and I used pork loin instead of chicken. I would suggest that you use a deep fryer to do the frying. It stuck to my pan and burned, the cornstarch I am guessing. Then after the meat is fried add the garlic and other ingredients. I also only put in a dash of the pepper as my youngest and I really do mix well with alot of heat. I will most definitely be using this recipe over and over again. Thank you so much for sharing.
Was this review helpful?
[
YES
]
4 users found this review helpful
WOW, this is to die for! It did however take me much longer than 10 mins, but I tripled the...
MORE
MORE
Reviewed on Feb. 7, 2004 by Wyoming Carol
X
Full Review
Wyoming Carol
Feb. 7, 2004
Very special and tasty! Served over rice, of course. The amount of sugar is missing - I only used 1/2 tsp. but could have used more. Thanks for this recipe.
Was this review helpful?
[
YES
]
4 users found this review helpful
Very special and tasty! Served over rice, of course. The amount of sugar is missing - I only...
MORE
MORE
Reviewed on Nov. 7, 2003 by Wonder Wanda
X
Full Review
Wonder Wanda
Nov. 7, 2003
Every time I make this recipe, it turns out fantastic and people love it. The prep time has made it take over an hour before, depending on how many vegetables I chop up and mix in (e.g. carrots, broccoli, cauliflower, bell pepper, mushroom, green onion) or if I need to de-bone the meat. I would also suggest adding peanuts to the sauce. Using the original recipe, i.e. boneless skinless meat and not chopping any veggies, this is superfast and easy. When cooking the rice, I like to add a little soy sauce and/or Szechuan seasoning to the rice water for flavor.
Was this review helpful?
[
YES
]
4 users found this review helpful
Every time I make this recipe, it turns out fantastic and people love it. The prep time has...
MORE
MORE
Reviewed on Oct. 3, 2006 by
CURTISLEE
X
Full Review
CURTISLEE
Oct. 3, 2006
Do note--if you expect any kind of sauce, don't. I forgot that Szechuan Chicken usually doesn't come with sauce. When I selected this recipe, I expected something along the lines of Kung Pao Chicken, which usually comes with sauce. The chicken had an exceptionally good flavor and served with rice, is a definite winner.
Was this review helpful?
[
YES
]
3 users found this review helpful
Do note--if you expect any kind of sauce, don't. I forgot that Szechuan Chicken usually...
MORE
MORE
Reviewed on Jul. 19, 2005 by
ROUXMOM
X
Full Review
ROUXMOM
Jul. 19, 2005
I added sesame seeds and a little extra cayenne pepper, and it was perfect, especially served with veggies over steamed white rice. Exactly what I was hoping for. Thanks!
Was this review helpful?
[
YES
]
3 users found this review helpful
I added sesame seeds and a little extra cayenne pepper, and it was perfect, especially served...
MORE
MORE