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szechuan ginger chicken

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

This recipe has a great balance of sweet and spiciness along with the added flavors from the ginger and the vegetables!

yield 4 servings
prep time 15 Min
cook time 15 Min
method Pan Fry

Ingredients For szechuan ginger chicken

  • 2 lg
    chicken breasts, cubed in bite-size pieces
  • 2 Tbsp
    shaoxing cooking wine
  • 2 Tbsp
    cornstarch
  • 2 Tbsp
    peanut or canola oil
  • 1/2 tsp
    red pepper flakes, divided
  • 1 c
    red onions, cubed
  • 1 c
    red peppers, cubed
  • 2 1/2 Tbsp
    fresh ginger, minced
  • 3 lg
    cloves garlic, pressed
  • 2 Tbsp
    brown sugar, such as demerara
  • 1/4 c
    orange juice
  • 1 Tbsp
    low-sodium soy sauce
  • 2 tsp
    sambal oelek (chili paste)
  • 2 1/2 c
    rice, white or brown
  • 3 lg
    green onions, white & green parts separated

How To Make szechuan ginger chicken

  • 1
    In a medium bowl, combine cubed chicken, cornstarch and wine; toss to coat. Cover with plastic wrap and transfer in the refrigerator for 1 hour.
  • 2
    In a deep skillet or wok over medium-high, add oil with ¼ tsp. red pepper flakes; toss skillet to mix the ingredients. When hot but not smoking, add chicken, working in batches. Cook the meat until lightly browned and no longer pink, about 3- 3 ½ minutes. Transfer chicken to a bowl, add another ¼ tsp. red pepper flakes and cook the remaining chicken.
  • 3
    When chicken is done, add onion and red pepper; sauté 4 minutes. Add ginger and garlic; sauté for 1 minute. Return chicken back to skillet with its juices; stir again. Add brown sugar and stir-fry until meat is caramelized, about 1 ½ minutes.
  • 4
    Pour in orange juice, soy sauce, and sambal oelek; sauté ingredients for 30 seconds. Add white parts from green onions and stir to combine. Serve over a bed of rice and garnish with green parts. Makes 4 servings
  • 5
    To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=deyx8HTL8AE
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