Try this Szechwan Style Chicken recipe, or contribute your own.
Suggest a better descriptionCut the chicken into bite-sized pieces and coat in a mixture of the cornflour, salt and five spice powder dusting off excess.
Heat the oil in a wok and when very hot add the chicken pieces, a third at a time, and fry on high heat for about 1-1/2 minutes or until chicken is browned but not overcooked. Lift out each batch with a slotted spoon and drain on absorbent paper. Let oil return to high heat before adding the next batch.
After frying the chicken, pour off all but 3 tbsp. of the oil. Add chilies, garlic and ginger and stir fry until garlic and ginger are golden and chilies turn dark. The darker the chilies, the spicier the dish will get. Add the spring onions and toss for a few seconds. Add the sauce ingredients mixed together, stirring constantly until it boils and thickens.
Return chicken to the pan and toss to heat through. Serve immediately with white rice.
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Serving Size: 1 Serving (443g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 556 | ||
Calories from Fat: 272 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.2g | 40 % | |
Saturated Fat 5.3g | 26 % | |
Monounsaturated Fat 13.5g | ||
Polyunsanturated Fat 9.6g | ||
Cholesterol 74.3mg | 23 % | |
Sodium 835.6mg | 29 % | |
Potassium 1040.6mg | 27 % | |
Total Carbohydrate 35.3g | 10 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 32g | ||
Protein 34.3g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 556
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