Thursday, November 26, 2015

Szechuan Chicken

  • Boneless skinless chicken breasts -- 4, slice into stripes or cubes
  • Green onions -- 4, sliced diagonally into 1/2 inch pieces
  • Pickled cayenne peppers -- 8 or to taste, cut into 1 cm pieces or use them as they are. It's very likely that you have cayenne peppers but don't have pickled ones since it's a Szechuan specialty. If it's the case, don't worry, just use cayenne peppers in the amount you want plus 1 1/2 tablespoons white wine vinegar instead.
  • Vegetable oil -- 1 cup plus 1 tablespoon  (use coconut oil for 21DSD)
  • Cornstarch -- 2 tablespoons (use tapioca starch for 21DSD)
  • Egg whites -- 2
  • Garlic -- 5 cloves, minced

  • For Sauce:
  • Soy sauce -- 5 tablespoons (use coconut amigos for 21DSD)
  • Shao Xing rice wine, dry sherry or cooking wine -- 2 tablespoons 
  • Water -- 1/4 cup 
  • Sugar -- 1 teaspoon (omit for 21DSD)
  • Sesame oil -- 2 tablespoons
  • White wine vinegar (if you use regular cayenne peppers) -- 1 1/2 tablespoons
    Other: Veggies, optional, cut them the way you cut your chicken, sliced or cubed
  • Carrots -- 4
  • Red bell pepper -- 1/2
  • Green bell pepper -- 1/2


  1. Combine the sauce ingredients in a bowl and set aside. 
  2. Mix the cornstarch and the egg whites well and coat the chicken strips with the mixture.
  3. Heat 1 cup oil in the wok or a large skillet over medium-high heat. Cook the chicken strips briefly in the hot oil until they turn white. Remove the chicken and drain the oil.
  4. Clean out the wok and add 1 tablespoon oil into it. Heat the oil and add the garlic and cayenne peppers. Stir-fry briefly until fragnant. Then add the veggies of your choice and cook for about 2 minutes.
  5. Turn the heat to high and make a well in the center of the wok. Add the sauce to it and cook until it's boiling. Then add back the chicken and stir-fry 2 more minutes.
    Stir in the green onions. Serve with rice.

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