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Ten Minute Szechuan Chicken

Ten Minute Szechuan Chicken

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
PUSATERI

PUSATERI

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

CURTISLEE
109

CURTISLEE

10/3/2006

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 Chicken, which usually comes with sauce. The chicken had an exceptionally good flavor and served with rice, is a definite winner.

CHUBBYCHEEK
107

CHUBBYCHEEK

5/26/2005

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 balance the flavor. Add a dash of five spice powder or ginger to give it authenticity. I tried the recipe with beef, and it turned out good. This is definitely a keeper. Thanks for sharing the recipe.

Wonder Wanda
96

Wonder Wanda

11/7/2003

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, broccoli, cauliflower, bell pepper, mushroom, green onion) or if I need to de-bone the meat. I would also suggest adding peanuts to the sauce. Using the original recipe, i.e. boneless skinless meat and not chopping any veggies, this is superfast and easy. When cooking the rice, I like to add a little soy sauce and/or Szechuan seasoning to the rice water for flavor.

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