Szechuan Chicken

schezwan sauce

🥗Healthier: homemade chili paste

💰Cheaper: hot sauce

Homemade chili paste can reduce sodium and preservatives.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

bell peppers

🥗Healthier: zucchini

💰Cheaper: frozen mixed vegetables

Frozen vegetables can be more cost-effective and last longer.

Slice the chicken breast into pieces.

Marinate the chicken with salt, white pepper, and a little soybean oil.

Add half of an egg white to the chicken and mix well.

Coat the chicken with cornstarch until it is evenly covered.

Heat a non-stick pan until hot.

Add the marinated chicken to the pan and cook until browned, stirring occasionally.

Once the chicken is cooked, add chopped ginger and garlic to the pan.

Add the chopped vegetables (onions, carrots, peppers, celery, mushrooms) to the pan and stir-fry.

Add a little water to the pan to help cook the vegetables.

In a separate bowl, mix cornstarch with water to create a slurry.

Add the slurry to the pan to thicken the sauce.

Add about one tablespoon of oyster sauce, one teaspoon of sugar, white pepper, and one tablespoon of vinegar to the pan.

Stir everything together and let it cook for a few more minutes.

Add hot pepper sauce to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens