Chicken Szechuan
| Serves | 32 |
|---|---|
| Ingredients | Nuts, Poultry, Vegetables |
| Menu Part | Entree |
| Cuisine Type | Asian |
Source: University of Illinois at Urbana-Champaign
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
- Make sauce.
- Preheat flattop grill to 375°F.
Preparation
- Add all sauce ingredients in sauce pan or kettle. Bring to a boil to thicken; set aside.
- Place salad oil over hot grill. Add garlic and ginger, stir one or two times, then add chicken.
- Sauté for 3 to 5 minutes, until chicken is almost done.
- Add vegetables and sauté for a few minutes. Add sauce and cook until chicken is done.
- Place stir-fry in 2-inch hotel pan and garnish with sliced green onion.