Chengdu Chicken Recipe

Name: Chengdu Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb boneless skinless chicken breast, cubed; Coating; 1 tablespoon cornstarch; 1 1/2 tablespoons dry sherry; 1 1/2 tablespoons dark soy sauce; 1/2 cup sliced bamboo shoots or 1/2 cup celery; 1 small tomatoes, cut in wedges; Seasonings; 1 tablespoon minced fresh ginger; 1 tablespoon minced garlic; 2 scallions, cut 1 inch; 1 tablespoon szechuan hot bean sauce (Available in Chinese groceries no substitute); Sauce; 1 1/2 tablespoons dark soy sauce; 1 teaspoon vinegar (white or cider); 1/2 cup chicken stock; 1 teaspoon sugar (or less, to taste); 1 tablespoon ketchup (opt but very good) or 1 tablespoon Worcestershire sauce (opt but very good); 1 teaspoon Chinese chili sauce (opt, if you like it very hot); vegetable oil; cornstarch, mixed in; water; 3 -5 drops sesame oil; 1/2 teaspoon ground roast szechuan peppercorns

Servings: persons

1/2 lb boneless skinless chicken breast, cubed
Coating
1 tablespoon cornstarch
1 1/2 tablespoons dry sherry
1 1/2 tablespoons dark soy sauce
1/2 cup sliced bamboo shoots or 1/2 cup celery
1 small tomatoes, cut in wedges
Seasonings
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 scallions, cut 1 inch
1 tablespoon szechuan hot bean sauce (Available in Chinese groceries no substitute)
Sauce
1 1/2 tablespoons dark soy sauce
1 teaspoon vinegar (white or cider)
1/2 cup chicken stock
1 teaspoon sugar (or less, to taste)
1 tablespoon ketchup (opt but very good) or 1 tablespoon Worcestershire sauce (opt but very good)
1 teaspoon Chinese chili sauce (opt, if you like it very hot)
vegetable oil
cornstarch, mixed in
water
3 -5 drops sesame oil
1/2 teaspoon ground roast szechuan peppercorns

1
Szechuan peppercorns are available in Chinese groceries.
2
To use, put a teaspoon or two of them in a dry skillet (no oil!).
3
Toast over medium heat until they start to smoke.
4
It takes less than a minute or two.
5
Crush them with a rolling pin or in a mortar and pestle.
6
Strain the crushed peppercorns through a little mesh strainer, discard the hulls.
7
Heat wok until smoking hot.
8
Pour in 3- 4 T oil; stir fry chicken until just cooked.
9
Remove to a colander and let excess oil drain into a bowl.
10
Reheat wok; stir in seasonings.
11
As soon as you get a strong smell from the garlic, add the bamboo (or celery), stirring until heated through.
12
Stir in the sauce until it bubbles.
13
Thicken slightly with a little of the cornstarch mixture.
14
Return the chicken along with the tomato, stirring until very hot.
15
Stir in a few drops of sesame oil.
16
Sprinkle Szechwan peppercorn powder over.
17
Remove immediately to a heated serving platter.

851

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1/2 lb boneless skinless chicken breast, cubed, Coating, 1 tablespoon cornstarch, 1 1/2 tablespoons dry sherry, and more.

Yes, Chengdu Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chengdu Chicken

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