Okay, so I went on vacation to St. Thomas and when I came back I was in slacker mode. I’m still in slacker mode, but at least I’m back on the site and cooking! My return is marked with a new favorite weeknight dish that I’ve put on my weekly rotation. It’s another find from Recipezaar, but on the site it’s called 10 Minute Szechuan Chicken Recipe. We’re going to play Dr. Seuss today. There are two things wrong with this title, but we’re going to go with the obvious first. Can anyone spot what it is?
Here’s the answer:
Okay, so I knew this wasn’t going to be a 10 minute dish because, unless you’re an experienced serial killer, you need that long just to cut up the vegetables.
Carrot photo courtesy of Danny Smythe, Freddie photo courtesy of some movie site I now can’t find. Sorry.
Secondly, the dish isn’t spicy. The person who shares the recipe (and I apologize for picking this person out, because I have a few recipes from them and the dishes are great) admits that this dish surprisingly mild, due to it being a szechwan dish. The reason for that is because there isn’t any spice in the ingredients list!
Due to this, I have changed the title of the dish to reflect the appropriateness of the dish:
Not 10 Minute Un-Szechuan Chicken
1 tablespoon corn oil
1 tablespoon sesame oil
2 boneless skinless chicken breasts, cut into 1-inch cubes
2 tablespoons cornstarch
3 garlic cloves, minced
1/4 cup low-sodium soy sauce
1 tablespoon rice wine vinegar
1/2 red bell pepper, julienned
1 carrot, julienned
1 small zucchini, julienned
1/4 cup chicken broth
1 tablespoon light brown sugar
1/4 teaspoon red pepper flakes (optional)
1 bunch scallion, cut diagonally in 1-inch pieces
Also, I added red pepper flakes as optional in case you want to make it spicy. It’s delicious without, but some days it deserves a little kick to it. If you do add the red pepper flakes, then you can change the “Un-Szechwan” back to “Szechuan.” What can I say, I’m a giver.
I served this with a cup of Jasmine Rice. As with all of my stir fry dishes, I started the rice before I started on anything else.
Feel free to add additional vegetables to this dish. I also added baby corn. It was awesome.
Heat the oils in a wok or frying pan over medium-high heat. Toss the cubed chicken breast in a bowl with the cornstarch to coat. Add the chicken and minced garlic to the pan and stir-fry until the chicken is lightly browned. Don’t cook the chicken all the way through – the dish is still going to cook for another 5 minutes or so, and you don’t want to dry out the chicken. If you only brown the outside of the meat, the rest of the chicken will continue to cook after the sauce is added. Reason being is that the sauce will be absorbed into the chicken during this additional cooking time, and the chicken will be moist. There’s not much worse than eating tough, dry chicken.
Add the remaining ingredients except the scallions. Cover and cook for three minutes.
Add the scallions. Cover and cook for two more minutes. Serve over rice.