Spicy Szechwan Chicken

Spicy Szechwan Chicken Recipe from China with Bamboo Shoots and Peanuts

Region / culture: China | Servings: 4

Introduction

Spicy Szechwan Chicken is a popular Chinese dish known for its bold flavors and spicy kick. This dish is perfect for those who enjoy a little heat in their meals.

History

Szechwan cuisine originates from the Sichuan province in China, known for its bold and spicy flavors. Spicy Szechwan Chicken is a classic dish that showcases the unique flavors of this region.

Ingredients

1 lb (454 g) chicken breasts
1 clove garlic, finely minced
4 tsp cornstarch, divided
1 tsp sugar
1 egg white
2 tbsp soy sauce
2 tbsp vegetable oil
3 tbsp dry sherry
0.75 cup sliced bamboo shoots
1 tsp grated fresh ginger
0.25 cup diced green chilies
2 tbsp chopped green onion
0.5 cup roasted skinned peanuts

How to prepare

Cut the chicken into strips measuring 2 inches by 0.5 inches.
Place the chicken in a large pie plate.
Sprinkle 2 tsp of cornstarch over the chicken and mix well to coat the chicken.
Add the egg white and mix again.
Heat oil in a wok or a frying pan measuring 12 inches in diameter.
Add the chicken and bamboo shoots and stir-fry for about 3 minutes using a wooden spoon or fork.
Add the chilies and peanuts and stir-fry for 2 minutes.
Combine all the remaining ingredients, except for the green onion, with the remaining 2 tsp of cornstarch and add them to the wok or pan.
Stir-fry and heat until the sauce thickens, becomes smooth, and the mixture is well blended.
Add the green onion.
Stir-fry for 30 seconds to warm the onions.
Serve immediately.

Variations

Substitute chicken with tofu for a vegetarian version.
Add vegetables like bell peppers and broccoli for added nutrition.

Cooking Tips & Tricks

Make sure to cut the chicken into uniform strips to ensure even cooking.

- Stir-fry the ingredients quickly over high heat to retain the crisp texture of the vegetables.

- Adjust the amount of chilies to suit your spice preference.

Serving Suggestions

Serve Spicy Szechwan Chicken with steamed rice or noodles for a complete meal.

Cooking Techniques

Stir-frying is the key cooking technique for this recipe to ensure that the ingredients are cooked quickly over high heat while retaining their texture and flavor.

Ingredient Substitutions

Use chicken thighs instead of chicken breasts for a juicier result.

- Substitute dry sherry with rice wine or white wine vinegar.

Make Ahead Tips

You can marinate the chicken in advance to save time on the day of cooking.

Presentation Ideas

Garnish the dish with fresh cilantro or sliced green onions for a pop of color.

Pairing Recommendations

Pair Spicy Szechwan Chicken with a light and refreshing cucumber salad to balance out the heat.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 14g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 28g per serving

Vitamins and minerals

Spicy Szechwan Chicken is a good source of vitamin C, vitamin B6, and iron.

Alergens

This recipe contains peanuts and soy sauce, which may be allergens for some individuals.

Summary

Spicy Szechwan Chicken is a balanced dish with a good amount of protein and moderate levels of carbohydrates and fats.

Summary

Spicy Szechwan Chicken is a flavorful and spicy dish that is sure to satisfy your cravings for Chinese takeout. Enjoy the bold flavors of Szechwan cuisine in the comfort of your own home with this delicious recipe.

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a hot summer day, and I was rummaging through an old cookbook that belonged to my mother. As I flipped through the pages, a faded, yellowed piece of paper slipped out and fluttered to the ground. Curious, I picked it up and saw that it was a handwritten recipe for Spicy Szechwan Chicken.

I couldn't believe my luck. Szechwan cuisine has always held a special place in my heart, with its bold flavors and fiery heat. I knew I had to try this recipe, and so I set to work gathering the ingredients.

The recipe called for a mix of soy sauce, hoisin sauce, rice vinegar, and chili paste, along with garlic, ginger, and scallions. I marinated the chicken in this flavorful concoction for hours, letting the spices seep into the meat and infuse it with their aromatic essence.

As I cooked the chicken in a hot wok, the sizzle of the meat hitting the pan filled the air with a tantalizing aroma. The rich, savory scent of the soy sauce mingled with the sharp tang of the vinegar and the earthy spice of the chili paste, creating a mouthwatering symphony of flavors.

When the chicken was cooked through and the sauce had thickened to a glossy glaze, I plated it up and took a hesitant bite. The heat hit me first, a fiery kick that danced on my taste buds and set my mouth ablaze. But behind the spice was a deep, complex flavor that spoke of years of tradition and culinary expertise.

I closed my eyes and savored each mouthful, letting the flavors wash over me in a wave of pure bliss. This was no ordinary chicken dish – this was a masterpiece, a bold and fearless exploration of taste and texture.

I knew then and there that this recipe would become a staple in my kitchen, a dish that I would serve to friends and family with pride. And so, armed with this newfound treasure, I set out to perfect my technique, tweaking and adjusting the ingredients until I had unlocked the true essence of Spicy Szechwan Chicken.

Over the years, I shared this recipe with countless friends and family members, each one marveling at the depth of flavor and the intensity of the heat. They begged me for the secret behind this dish, but I kept my lips sealed, knowing that some things are best kept as a mystery.

But now, as I write this story, I feel compelled to share the tale of how I learned to make Spicy Szechwan Chicken. It wasn't from a famous chef or a renowned cookbook – it was a simple piece of paper that fell from the pages of an old book, a forgotten treasure that had been waiting for me to discover it.

And so, as I sit here in my kitchen, the tantalizing scent of Szechwan spices wafting through the air, I am filled with a sense of gratitude for the culinary journey that led me to this recipe. It is a reminder that sometimes, the greatest treasures are found in the most unexpected of places, waiting to be uncovered and shared with those who appreciate the true art of cooking.