Chris' Recipes

Bon Appetite!

Szechwan Chicken

Written By: Chris - Apr• 28•13

Have you ever watched that show “Semi-Home made”?  Well, that is what this recipe is similar to.  I start with fresh ingredients and make my life easier by using a seasoning packet composed of bold flavors.  Particularly the pungency and spiciness resulting from a liberal combination of garlic and chili peppers, as well as the unique flavor of the Sichuan pepper.  I don’t usually have an abundance of the peppers on hand, but I do usually have peanuts, sesame and ginger, which are also prominent ingredients in Szechuan cooking, so I get some help creating some of my favorite flavors at home!  I also like to use Sriracha sauce, which is made from sun ripen chilies and then ground into a smooth paste along with garlic and packaged in a convenient squeeze bottle.

I hope to eventually learn to cook more ethnic foods from scratch.  My friend Heather and I recently attended a cooking class at Ethnic Foods Company in Osseo, MN(it was a South Indian Idi an Upma Breakfast course, but more on that in another blog!) I learned that they offer courses on Savoring Thailand, India, Mexican, Persia, Middle Eastern Cuisines and more!  Szechwan cuisine is a style of Chinese cuisine originating from Sichuan province in southwestern China.  I love going to Chinese restaurants and it is nice to be able to re-create some of the same flavors in my own kitchen.  This dish is easy to make and punches a lot of flavor!

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Ingredients:

2-3 Cups Cooked/Steamed White Rice
1 pound of Chicken Tenderloins
1 Red Bell Pepper, chopped
1 Medium Onion, chopped
1/2 Cup Snap Peas, ends snipped and chopped
Wok Oil, if you have it or regular oil would work
Hot & Spicy Szechwan flavor packet
3 Tablespoons Brown Sugar
2 Garlic Cloves, pressed
2 Tablespoons Fresh Ginger, grated
1 Tablespoon Sesame Oil
Peanuts, for garnish
Sesame Seeds, for garnish
1/3 Cup Soy Sauce
Sriracha Sauce, to your liking

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Heat enough oil to coat the wok over very high heat. Once it is smoking, reduce the heat to medium high and cook the onions stirring frequently.  Cut the chicken into small pieces and pound them flat for more tender results.

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Once the onions have become somewhat translucent, add the chicken and cook until the pieces start to become opaque.  Season with salt & pepper.  Next add garlic and snow peas and allow to cook while tossing frequently.  Add in grated fresh ginger.  (I keep a knob in the freezer peeled and ready to go!)

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Last add peppers and cook just until they are al dente.  Combine seasoning packet with water, sugar and soy sauce.  Pour over the cooked vegetables and chicken tossing while cooking just long enough so that the sauce is thickened.  Turn off heat and serve immediately over cooked rice.  Garnish with peanuts and/or sesame seeds.

Enjoy!

Cheers!
~Chris

 

 

 

 

 

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