Schezwan Chicken

If you love spicy and flavorful food, then you must try out the Schezwan Chicken recipe. This Indo-Chinese sauce-based dish is traditionally fried, but we have turned it into a healthier stir-fry recipe that's perfect for health-conscious readers.This healthy and delicious Schezwan Chicken stir-fry recipe is a great alternative to the traditional fried version. With the perfect balance of spice and flavor, it's sure to be a hit with everyone at the dinner table. So, go ahead and give it a try!

I have already posted the recipe for the homemade schezwan sauce. You may also like my other Indo Chinese Recipes such as Veg Schezwan Noodles, Chicken Schezwan Noodles, Tofu Manchurian, Gobi Manchurian, Chicken Hakka Noodles, Orange Chicken, Honey Glazed Salmon, Veg Fried Rice, Sweet and Sour Pineapple Chicken and Prawn Fried Rice.

Schezwan Chicken 2019-03-19 03:37:46

Schezwan Chicken

Serves 3
Prep Time: 00:10
Cook Time: 00:10
Total Time: 00:20

Ingredients

• 300 grams Boneless and skinless chicken breast pieces
• 1 tsp Light soy sauce
• 1/2 tsp Dark soy sauce
• 1/4 tsp Black pepper powder
• dash Chinese five spice powder
• 1/4 tsp Salt
• 2 tsp Corn flour
• 3 tbsp Schezwan sauce
• 3/4 tsp Soy sauce
• 1/2 tsp White pepper
• 1 teaspoon Vinegar
• 1 tsp Sugar
• 3 tbsp Water
• 1 tsp Sesame oil
• 2 tbsp Olive oil
• 1 inch Fresh ginger
• 2 Garlic pods
• 2 tbsp Chopped spring onions whites and greens
• 1/2 Medium sized onion
• 1 cup Green and red bell pepper
• 4 Baby corns
• 1 tbsp Chopped green onions

Instructions

• Wash and then cut the chicken breast into 1-inch pieces.
• Marinate the chicken pieces with the ingredients given under 'Marination', except the cornflour and mix well until well combined.
• Then add cornflour and mix well until well coated and set it aside for 15 mins.
• Finally, in a small bowl, mix all the sauce ingredients until combined and set aside.
• Meanwhile, heat a non-stick pan with 2 tbsp of olive oil over medium to high heat.
• When the oil heats, add the marinated chicken pieces and stir-fry them until they turn into brown in color or half cooked, remove them and set aside. It takes 2 to 3 mins.
• Heat the remaining oil. (add 1/2 tbsp oil if needed)
• When the oil heats, add ginger julienned and chopped garlic and stir fry for few seconds or until aromatic.
• Then add spring onions whites and green, stir fry for few more seconds over high heat.
• Also, add diced onions, stir fry until they become transparent.
• Then add the diced capsicums and chopped baby corns and stir fry for one minute or until a nice aroma comes from the peppers.
• Then add half cooked chicken pieces and give a good stir for one minute.
• Also add the sauce ( reduce the heat to low) and stir continuously until the chicken is cooked and well coated with the sauce.
• Furthermore, add salt and pepper if needed.
• Finally, add the chopped green onions and give a quick stir, remove from the heat, and serve hot with fried rice or noodles.

By Santhi Therese
The Indian Claypot

Firstly, wash and then cut the chicken breast into 1-inch pieces. Marinate the chicken pieces with the ingredients given under ‘Marination’, except the cornflour and mix well until well combined.

Then add cornflour and

mix well until well coated and set it aside for 15 mins.

Finally, in a small bowl, mix all the sauce ingredients until combined and set aside.

Meanwhile, heat a non-stick pan with 2 tbsp of olive oil over medium to high heat.

When the oil heats, add the marinated chicken pieces and

stir-fry them until they turn into brown in color or half cooked,  remove them and set aside. It takes 2 to 3 mins.

Heat the remaining oil. (add 1/2 tbsp oil if needed) When the oil heats, add ginger julienned and chopped garlic and stir fry for few seconds.

Then add spring onions whites and green, stir fry for few more seconds. Do all the process over high heat.

Also, add diced onions, stir fry until they become transparent.

Then add the diced capsicums and chopped baby corns and

stir fry for one minute or until a nice aroma comes from the peppers.

Then add the half cooked chicken pieces and give a good stir for one minute.

Also, add the sauce  (reduce the heat to low) and stir continuously until the chicken is cooked and well coated with the sauce. Furthermore, add salt and pepper if needed.

Finally, add the chopped green onions and give a quick stir, remove from the heat.
Your spicy schezwan chicken is ready to eat! Serve hot with fried rice or noodles.