Ten Minute Szechuan Chicken

Ten Minute Szechuan Chicken

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"A simple, quick recipe for Szechuan-style chicken with basic ingredients. This is usually served over white rice."
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Ingredients

30 m servings 206 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 745 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.

Reviews

236
  1. 330 Ratings

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Most helpful positive review

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 Ch...

Most helpful critical review

This was ok. Very salty. I even cut back on the soy sauce and added extra water. The chicken seemed mushy to me. I did add some red and yellow peppers which made it a little better. I would make...

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 Ch...

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 ...

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...

We have updated this recipe to include 1 teaspoon of sugar as per the original submission.

Seems to me that some of these recipes just "run together." Its a "different recipe" but the same flavor. THIS recipe is great in that it is unique in flavor, not to mention it tastes great :) ...

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 ...

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!

Great Recipe! Super easy, I found the preptime was even less than stated, I cook rice for 20 minutes, and I did all the prep work and cooked it and it was ready right as the rice was. I used ri...

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 th...