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'!!!"

Ingredients

45 m {{adjustedServings}} servings 442 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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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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.
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Reviews

109
  1. 134 Ratings

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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...