Szechuan Chili Chicken

Chinese Cooking

Szechuan Chili Chicken

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Szechuan Chili Chicken

Szechuan Chili Chicken


  • 3/4 lb.  Chicken breast meat cooked and cubed
  • 1 tsp salt
  • 1 egg, white only
  • 1/3 cup oil
  • 1 1/2 tablespoons cornstarch
  • 2 slices ginger root
  • 2 small dried chili peppers
  • 2 green or red peppers
  • 2 fresh chili peppers
  • 2 tablespoons soy sauce
  • 2 tablespoons wine vinegar


  1. Cut the chicken into bite-sized pieces.
  2. Add the salt, egg white, 1tbsp oil, and cornstarch.  Mix and rub these evenly over the chicken pieces to form a thin coating.
  3. Chop the ginger, and dried chili.
  4. Cut the peppers into bite-sized pieces.
  5. Heat the remaining oil in a wok.
  6. Add the ginger and chili peppers stir-fry for 1 minute.
  7. Add the chicken pieces, separating them while stirring.
  8. Add the pepper, soy sauce and vinegar, and fry for a further 2 minutes.

Serve immediately with rice.

Makes 3 – 4 servings


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