Chicken Vicious

Chicken Vicious

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"This fast EASY one-skillet recipe utilizes only a few basic scary-sounding ingredients, but yields the most delicious spicy Mandarin/Szechuan flavor you ever tasted! Serve over white rice. WARNING: Only for the brave and daring of tongue! I give you 'Chicken Vicious'!!!"
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Ingredients

45 m servings 442 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 67.9g
  • 22%
  • Protein:
  • 34.3 g
  • 69%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 1931 mg
  • 77%

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. 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 sugar; stirring to dissolve sugar. 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 sugar; 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.

Reviews

109
  1. 134 Ratings

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Most helpful positive review

Again, thanks for all the great suggestions on this! I do have one bone of curious contention... why is it that nearly all the folks who rate this at a "one star" rating pretty much complain th...

Most helpful critical review

Unless you like drinking white vinegar straight up, this is not for you. I added so much sugar to cover up the pungent vinegar taste but even when the vinegar taste is covered up by sweetness, ...

Again, thanks for all the great suggestions on this! I do have one bone of curious contention... why is it that nearly all the folks who rate this at a "one star" rating pretty much complain th...

This was very tasty and would have gotten 5 stars except that 1) hubby complained it didn't taste "authentic" and I have to agree, 2) it gave me a rather nasty sugar buzz, and 3) the technique n...

This recipe is fantastic. I modified it. We are on a diet so I used 3/4 cup Splenda instead of sugar and just used Pam instead of oil. I did not add peas mushrooms and did not thicken. We put th...

Unless you like drinking white vinegar straight up, this is not for you. I added so much sugar to cover up the pungent vinegar taste but even when the vinegar taste is covered up by sweetness, ...

loved it!! easy to prepare... soo very yummy!!! But, of course I changed it to fit my tastes. Tastes ten times better if you use fresh ingredients instead of powdered or dried.

I read through the reviews before making this dish. As a result, I made numerous modifications to this recipe and it came out absolutely delicious. I made the following changes: (1) I used one...

I used rice vinegar just because I had it; doubt it would make any noticeable difference. I used fresh garlic, fresh ginger and chopped up some fresh onion as well as the powdered garlic, onion...

This was great!!! i didn't follow the amount of spices exactly, but I have apretty good feel for what we like, and it came out great. I agree with the submitter -- if you read the description ...

I have made this twice, once with chicken and once with beef, it was great both times. I substitute some brown sugar for the white sugar (have to increase the amount of brown sugar, though) and ...