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Szechuan Chicken


  • 2 pounds chicken, small dice

  • ½ cup cornstarch

  • 4 Tablespoons vegetable oil

  • 3 Tablespoons garlic, minced

  • 5 Tablespoon soy sauce

  • 2 Tablespoons rice vinegar

  • ¼ cup water

  • 10 Arbol chilies

  • 2 green onions, sliced

  • 1 teaspoon chili flakes


  1. Cut the chicken and roll it into the cornstarch to coat well, then set aside on a plate

  2. Heat the oil in a pan or a wok over medium high heat

  3. Add the chicken, the chilies, and the garlic, and stir fry until the chicken is lightly brown on all sides

  4. Add soy sauce, vinegar, and water

  5. Cook over medium low heat for about 5 minutes or until chicken is done

  6. Add the green onions and the chili flakes and stir fry for 2 minutes

Serve hot over rice or with Asian noodles

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