10 Minute Szechuan Chicken

From: little_wing

On Sep 16, 2009

Definite winner! Put some brown rice in the cooker first and then diced the chicken and garlic. While they were cooking, I chopped my veggies and measured out the other ingredients (just put everything into one big bowl as I finished with it). By the time I finished with that, the chicken was nicely browned so it was time pour in my big bowl of stuff and the whole thing was ready just as the rice finished cooking!A healthy and delicious dinner was ready in 20 minutes! I usually don't like the texture of meat when you coat it with cornstarch, so I just made a slurry with chicken broth and added it right before I added the scallions. I also threw in some mushrooms that I needed to use up and some sriracha sauce for a bit of heat. Right before serving, I sprinkled in some crushed dry roasted peanuts and some slices of lime on the side. Guess that didn't make it a real szechuan, more Thai...but it was delicious. Thanks for sharing, Mirj!

From: HeidiSue

On Jul 29, 2009

This was really delicious! The best and easiest Szechuan I have come across! I tripled th sauce because I had several baby zucchini's that I cut into chunks and sauteed in advance with the red pepper. I removed them from the pan and then added the chicken, cooking until brown and almost done. I removed the chicken from the pan and set aside to ensure that it stays tender. I added the garlic along with 2 chopped Serrano peppers to the pan and sauteed a few minutes until browned. I added the remaining ingredients and simmered for a few minutes. I added about a tsp of cornstarch to 1/4 cup of water, mixed and put that in to thicken the sauce. Last, I added the chicken and veggies back to the pan and simmered a few minutes to reheat and finish cooking the chicken. I loved what the cornstarch did to the chicken when cooking it. I did not have carrots or green onions... you could add anything you wanted to this and it would be good. I was out of rice wine vinegar, so I used white wine vinegar and it worked out fine. The only thing that would be a nice addition to the sauce is a little ginger. Thank you Mirj... this is a true keeper!!

From: jackieblue

On Jan 29, 2005

We really enjoyed this, and it is very easy. I left out the carrot & zucchini and added baby corn and straw mushrooms. I also doubled the sauce (due to the extra veggies). I will make this again for sure.

From: Kettch23

On May 31, 2007

I made as directed except used lite soy sauce and cooked it for longer. Took awhile to get together, but cooked up in a snap. The vinegar flavor was definitely there, so if you dont like vinegar much maybe cut that back or put in more sugar (I love vinegar, so it was fine by me!) Thanks!