Zutaten für 10 Minute Szechuan Chicken
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 lb cubed chicken breast
- 2 tablespoons cornstarch
- 2 cloves minced garlic
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- Red Bell Pepper
- Carrot
- Zucchini
- 1/2 cup chicken broth
- 1 tablespoon brown sugar
- 2 green onions
- hot cooked rice
- 1 teaspoon grated ginger
- 1/2 teaspoon ground Sichuan peppercorns
- 1/4 teaspoon ground black pepper
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Zubereitung von 10 Minute Szechuan Chicken
- Heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil in a wok or large skillet over high heat.
- In a bowl, toss 1 lb cubed chicken breast with 2 tablespoons cornstarch until evenly coated.
- Add the chicken and 2 cloves minced garlic to the wok and stir-fry until the chicken is lightly browned (about 5 minutes).
- Add 1/2 cup chicken broth, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon brown sugar, 1 teaspoon grated ginger, 1/2 teaspoon ground Sichuan peppercorns, and 1/4 teaspoon ground black pepper to the wok.
- Cover and cook for 3 minutes.
- Stir in 2 green onions, thinly sliced.
- Cover and cook for 2 more minutes, or until the sauce has thickened slightly.
- Serve immediately over hot cooked rice or fried rice. Garnish with extra green onions if desired.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
27g
Fat
5g
Carbs
5g
