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Szechuan Chicken With Peppers

Szechuan Chicken With Peppers
One of the Szechuan dishes that I absolutely love is Szechuan wok-fried chicken and usually prepare them on weekends when we don't pay a visit to any restaurant. This chili-laden dish was alluringly tongue-numbing, explosively fiery, and pleasantly addictive. This is a very easy and very tasty Chinese recipe that is also kid-friendly! It is a favorite around many house, both among mom and dad as well as our younger picky eaters. Szechuan chicken is a spicy Chinese chicken dish. It consists of breaded chicken bits tossed in a spicy and flavorful sauce. The sauce uses ingredients such as oyster sauce and chicken broth to give it that amazing flavor. Most of the spice comes from dried chili peppers. In India Szechuan peppercorns can be a little hard to find.Therefore I'm using cayenne pepper adjust the flavors here.This dish reminds me a lot of Kung Pao Chicken. This dish is great served with rice and vegetables.

Serving Size: 4 personsIngredients:
4 chicken breast

2 egg whites
2tbsp cornstarch
1 red bell pepper, sliced
1 green bell pepper, sliced
3 green onions, chopped
1 cup vegetable oil

Ingredients For The Sauce Mixture:
2tbsp cooking wine
1tsp Worcestershire sauce
2tsp Tabasco sauce
2tbsp sesame oil
1tbsp soy sauce
2tbsp brown sugar
1tbsp oyster sauce
1/4tsp cayenne pepper
1tsp crushed dried red chilies
2 slices ginger, minced
1tbsp minced garlic

Preparation Methods:
Rinse the chicken and pat dry with paper towels. Cut the chicken breasts into thin strips.Combine the sauce ingredients in a small bowl and set aside. Whisk the cornstarch into the egg whites. Coat the chicken strips in the cornstarch mixture. Heat 1 cup oil in the wok. Cook the chicken strips briefly in the hot oil until they turn white. Remove the chicken and drain on paper towels. Clean out the wok and add 1 tablespoon oil. When the oil is hot,add the peppers.Make a "well" in the middle of the wok and add the sauce. Heat briefly, then mix the sauce in with the vegetables.Return the chicken to the wok.Stir-fry 1 to 2 more minutes. Stir in the green onions. Serve with rice.


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