Go Girl Hot Szechwan Chicken Recipe - Allrecipes.com
Go Girl Hot Szechwan Chicken Recipe
  • READY IN 30 mins

Go Girl Hot Szechwan Chicken

Recipe by  

"Go girl, this is HOT. If it is too hot, just cut down on ingredients that make a dish more spicy (like onions, green onions, chilies or chili paste)."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. In a small bowl combine the garlic, ginger and chile paste. Mix together and set aside. In a second bowl mix together the orange juice, sherry, soy sauce and vinegar and sugar. In a third bowl combine the cornstarch with the water and mix until dissolved.
  2. Heat 1 tablespoon oil in a large skillet over medium high heat. Saute chicken for about 3 minutes, until browned. Remove from skillet and set aside.
  3. Heat 1 teaspoon oil in skillet and saute green onion, bell pepper and onion for about 3 minutes. Stir in garlic/ginger mixture and saute for 1 minute, stirring constantly. Add chicken and orange juice mixture and cook, stirring, for 2 minutes. Finally, stir in orange zest and cornstarch mixture. Heat through, stirring slowly, until sauce is clear and thick. Sprinkle with peanuts and serve.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 12, 2004

Very tasty indeed!!! I used chili paste from the Asian store, which has alot of flavor and "kick". It was just spicy enough. I replaced one of the green peppers for a red pepper, for color. Next time, and there will be a next time, I would double the sauce recipe, and add the green onion at the last minute in order to retain crispness! Thats the beauty of a recipe, you can "tweak" it to suit your own taste! Thanks for this tasty and easy recipe!

 
Most Helpful Critical Review
Oct 17, 2005

Definitley NOT spicy! Not at all! I used a red and orange pepper because I like their taste moreso than green peppers, and I left out the sherry, but those was the only changes I made. It was more onion flavored than anything. It was basic fare, and I was kind of disappointed.

 

22 Ratings

Jan 13, 2004

I did not have chili paste, but a thai chili sauce. I thought the dish was good, but needed more flavor. Also, it took a long time to prepare. Thanks for the recipe

 
Oct 01, 2005

I love Szechwan, and this recipe hit the spot. It was a great candle light dinner for the husband & I. Couldn't find the chile paste, or fresh chile peppers at my local grocery. So I used chili powder. I left out the sherry. The oranges were horrible at the store, so I end up using McCormick orange peel (1/2 tablespoon) I followed everything else to a que, and it turned out great. Not watery, mildely spicy, but does take extra time, but worth it in my opinion. I served my dish with steamed rice, and a Mandarin Orange Oriental salad I made. Will be making again..

 
Jan 15, 2004

Absolutely delicious!

 
Jan 12, 2004

This was good, but not near as spicy as I expected. I will add some red chilies next time, as I do with my Kung Pao chicken. Also, I added more garlic, can't have too much. I would add more chopped peppers and maybe some celery next time too.

 
Sep 04, 2004

This was great - like most chinese dishes the preparation is a bit long - but the result was worth it. The only thing I changed was to use 2 tablespoons of chinese garlic chili sauce. Thank you submitter.

 
Feb 18, 2004

I love spicy food, so this was perfect for me.

 

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Nutrition

  • Calories
  • 331 kcal
  • 17%
  • Carbohydrates
  • 18.5 g
  • 6%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 32.2 g
  • 64%
  • Sodium
  • 568 mg
  • 23%

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

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