Food & Drink Magazine

Szechuan Chicken

By Steve @hli_steve

Many of us would think to eat Chinese food like this szechuan chicken would be sweet and sour like most of the dishes are. Which in its own right is not a bad thing but if you are someone like me than you need to have a special mood to eat those sweet and sour dishes. But this szechuan chicken made me think otherwise, honestly this chinese dish is just on a whole new level in itself. The best thing is if you are a spicy food lover than without a second thought you would go for it. This szechuan chicken recipe is best to be head during your otherwise boring healthy lunch ideas but with the exception of someone presence, than it tastes 10 times better. Not only is this szechuan chicken great to taste it is both simple and easy to make as well. It is definitely not a major problem for amateurs to make this dish and pros can just fly through making this recipe. Any-ways give this superb dish a try and let us know what you think about it, it`ll be great to know both your making and eating experience. And definitely let us know if this szechuan chicken dish was a substitute of your normal healthy lunch ideas or was it for another meal.



  • 1 lb. boneless chicken breast, cubed
  • 4-6 carrots, sliced into 1/4″ pieces
  • 1 can bamboo shoots
  • 12-15 dried hot peppers
  • cooking oil


  • 6 tbsp. soy sauce + 3 tbsp. Water (or 9 tbsp. of low-sodium soy sauce)
  • 2-3 tbsp. cornstarch
  • chopped fresh ginger or powdered dry ginger (to taste)
  • 3 tbsp. sherry (optional)
  1. Mix the ingredients for the sauce in a bowl.
  2. Place the peppers and 1 tbsp. of cooking oil in a wok.
  3. Brown the peppers under medium-high heat and remove them to a plate.
  4. Add the cubed chicken and cook until pink color disappears (2-5 min).
  5. Remove the chicken from the wok. Add 1 tbsp. of oil to the wok, and add the carrots.
  6. Stir-fry until carrots begin to soften. (If you prefer soft vegetables, you can add several tbsp of water to the carrots and steam them for 5 min. or so).
  7. Add the bamboo shoots and stir-fry 1-2 minutes.
  8. Add the peppers, chicken, and the sauce to the wok.
  9. Stir under medium heat until the sauce thickens. Serve with rice.


Photo by: waferboard

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