Chicken Szechuan

Source: University of Illinois at Urbana-Champaign
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Main Ingredient: Poultry, Vegetables, Nuts
Menu Part: Entree
Cuisine Type: Asian
Serves: 32 pounds

Change up your usual chicken dish with this flavorful and colorful Szechuan recipe.

Ingredients

Sauce
2 tbsp. + ¼ tsp. chopped gingerroot
2 lb. + 11 oz. light soy sauce
2 lb. + 11 oz. sherry wine
¼ cup + 1 ⅓ tbsp. pure sesame oil
10 ½ oz. brown sugar
¼ cup + ½ tsp. crushed red pepper
¾ cup cornstarch
10 ½ oz. biased green onions

Stir-fry
17 lb. + 12 oz. chicken chuck breast
1 ⅓ tbsp. minced gingerroot
¼ cup + 3 tbsp. garlic minced water pack
7 oz. salad oil
2 lb. + 11 oz. sliced red peppers
2 lb. + 11 oz. broccoli floret
6 oz. + 4 oz. sliced yellow onion, unpeeled
1 lb. + 5 ½ oz. unsalted dry roasted peanuts

Steps

Pre-prep

  1. Make sauce.
  2. Preheat flattop grill to 375°F.

Preparation

  1. Add all sauce ingredients in sauce pan or kettle. Bring to a boil to thicken; set aside.
  2. Place salad oil over hot grill. Add garlic and ginger, stir one or two times, then add chicken.
  3. Sauté for 3 to 5 minutes, until chicken is almost done.
  4. Add vegetables and sauté for a few minutes. Add sauce and cook until chicken is done.
  5. Place stir-fry in 2-inch hotel pan and garnish with sliced green onion.