Ingrédients pour Szechuan Garlic Chicken
- Skinless Chicken Breast
- Vegetable Oil
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
- 4 cloves garlic, minced
- Sliced Water Chestnuts
- Bamboo Shoots
- 1/2 teaspoon salt (or to taste)
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 1/4 cup water
- 1 teaspoon sesame oil
- Dry Sherry
- Egg White
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Comment préparer Szechuan Garlic Chicken
- Cut chicken breasts into 2-inch pieces. In a medium bowl, whisk together soy sauce, rice vinegar, Shaoxing wine (if using), cornstarch, sesame oil, ginger, and minced garlic. Add chicken and toss to coat. Marinate for at least 20 minutes.
- Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Add marinated chicken and stir-fry until almost cooked through (about 3-4 minutes).
- Remove chicken from wok and set aside, reserving any excess liquid.
- Add 4 tablespoons of oil to the wok. Add minced garlic, water chestnuts, and bamboo shoots (or carrots). Stir-fry for about 2 minutes.
- In a small bowl, whisk together chicken broth and 1 tablespoon cornstarch to form a slurry.
- Return chicken to wok. Add salt, sugar, soy sauce, and water. Bring to a simmer, then cover and cook over low heat for 10 minutes.
- Stir in the cornstarch slurry and cook until the sauce thickens slightly (about 30 seconds).
- Stir in 1 teaspoon sesame oil.
- Serve hot over rice or noodles.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
6g
Fat
5g
Carbs
2g
