Szechwan Chicken

Name: Szechwan Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Tbsp. soy sauce; 1 1/2 Tbsp. white wine vinegar; 1 1/2 tsp. sugar; 1/2 tsp. cayenne pepper; 4 chicken breast halves, skinned and cut in 1/2-inch, diced; 3 Tbsp. cornstarch; 2 Tbsp. vegetable oil; 3 garlic cloves, minced; 3 green onions, cut diagonally; freshly cooked rice

Eats Now Editorial Team · 434 kcal · Meat & Poultry

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Szechwan Chicken – a delicious recipe with soy sauce, white wine vinegar, sugar, cayenne pepper, chicken, cornstarch. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

5 Tbsp. soy sauce
1 1/2 Tbsp. white wine vinegar
1 1/2 tsp. sugar
1/2 tsp. cayenne pepper
4 chicken breast halves, skinned and cut in 1/2-inch, diced
3 Tbsp. cornstarch
2 Tbsp. vegetable oil
3 garlic cloves, minced
3 green onions, cut diagonally
freshly cooked rice

1
Combine first 4 ingredients in small bowl.
2
Dredge chicken in cornstarch.
3
Heat oil in wok or heavy large skillet over medium-high heat.
4
Add chicken and garlic and stir-fry until chicken is opaque, about 5 minutes.
5
Add soy mixture and stir-fry for 30 seconds.
6
Mix in green onions.
7
Serve immediately with rice.

434

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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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 5 Tbsp. soy sauce, 1 1/2 Tbsp. white wine vinegar, 1 1/2 tsp. sugar, 1/2 tsp. cayenne pepper, and more.

Yes, Szechwan 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.

Quick Info

Servings
4 servings
Calories
434 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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