Recipe: Appetizing Stir Fry Chicken in Szechuan Hot Bean Sauce

Stir Fry Chicken in Szechuan Hot Bean Sauce. A Szechuan dish, Chengdu chicken is named after the city of Chengdu, which is the capital of Szechuan province. Hot bean paste is made with fermented soybeans and crushed chilies. (Be sure not to confuse it with chili paste). Great recipe for Stir Fry Chicken in Szechuan Hot Bean Sauce.

This is a base version, you can add a lot of other things once you are used. Heat a wok or large skillet over medium-high heat. Next add broth mixture and bring to a boil. You can have Stir Fry Chicken in Szechuan Hot Bean Sauce using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Stir Fry Chicken in Szechuan Hot Bean Sauce

1. It's of Chicken meat (deboned, skinless).
2. You need of Hot Bean Paste.
3. You need of Bell Peppers/Pineapple diced.
4. Prepare of large Onion red/yellow.
5. You need of Garlic finely chopped.
6. Prepare of chicken stock.
7. It's of corn starch.
8. Prepare of cooking oil.

Serve the Szechuan chicken stir-fry over rice and garnish with a few green onions and chopped peanuts. Chicken with Black Bean Sauce: Recipe Instructions. Combine the chicken and the marinade ingredients in a bowl, and mix until all the liquid is absorbed. Pre-heat your wok over high heat, until it starts to.

Stir Fry Chicken in Szechuan Hot Bean Sauce instructions

1. Marinade chicken with Hot Bean paste. Let it sit for 30 minutes..
2. Mix corn starch and stock and set aside..
3. Heat 2 Tbsp of cooking oil and brown the chicken on high heat for both sides. Set aside to cool..
4. In the same wok, heat up 1 Tbsp of oil on high heat and fry garlic until fragrant (10 seconds). Add Peppers/Pineapples and onions and cook them well. Add the chicken and stock solution, mix well and cook until liquid is reduced. Serve hot..

Then stir-fry small cubes of chicken or thin slices of lean beef or pork until done and remove from wok. Small and/or thin pieces are important for a quick stir-fry, more surface sauce, and an optimal mix of ingredients in your mouth. When lightly seared and just cooked through, remove chicken and clean wok. Make stir-fry sauce: In a small mixing bowl whisk together soy sauce with cornstarch, then whisk in chicken broth, oyster sauce, sesame oil and honey. Dab chicken dry with paper towels, season with a pinch of salt.