Szechwan Chicken


  • 2 Whole chicken breasts, boned, skinned and cut into 3/4 Inch cubes
  • 1 Tbsp. Soy sauce
  • 1 Tbsp. Chinese rice wine or dry Sherry
  • 2 Tbsp. Soy sauce
  • 1 Tbsp. Cornstarch
  • 2 tsp. Sugar
  • 1 tsp. White vinegar
  • 1/4 c Vegetable oil
  • 1/2 To 1 tsp. crushed red pepper flakes
  • 3 Green onions, sliced diagonally
  • 1 Tbsp. Minced fresh ginger
  • 1/2 c Unsalted cashews
  • Cooked rice

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Category: Chinese Chicken Recipes


Kung Pao Chicken


  • 2 large or 3 small boneless, skinless chicken breasts, 14 – 16 ounces total

    • Marinade:

  • 1 lb. boned, skinned chicken breasts – cubed
  • 3 Tbls. soy sauce – divided
  • 1 1/2 Tbls. cornstarch mixed with 1 1/2 Tbls. cold water
  • 1 Tbls. dry sherry
  • 1 Tbls. granulated sugar
  • 1 tsp. cornstarch
  • 1/2 tsp. salt
  • 1 tsp. sesame oil
  • 3 1/2 Tbls. vegetable oil – divided
  • 1/2 cup unsalted roasted peanuts
  • 4-8 dried red chili peppers – chopped
  • 1 slice peeled, fresh ginger – chopped
  • 1 clove garlic – sliced

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Category: Chinese Chicken Recipes