Wednesday, November 7, 2012

Szechuan Chicken


1 cup all-purpose flour
1/4 tsp salt
1/8 tsp ground black pepper
1/2 cup vegetable oil
Veggies of choice (I use carrots, cauliflower and broccoli)
Sauce:
1/2 cup reduced sodium soy sauce
1/3 cup sugar
1 tsp dark sesame oil
1 T crushed red peppers (more for extra heat)
1 T cup chopped fresh scallions, green sections
1 T cornstarch (add more cornstarch for thicker sauce)
Steam veggies, set aside.
Combine flour, salt and pepper. Dredge chicken pieces in flour mixture. In large skillet, heat vegetable oil. Quick fry chicken pieces until golden on all sides. Remove from grease.
Combine soy sauce, sugar, cornstarch, sesame oil and green onions. Simmer until sugar is dissolved and sauce has thickened. Remove from heat. Layer veggies, chicken and pour sauce over all. Serve with rice.
Note: If using soy sauce that is not reduced sodium, omit salt.



S. Dionne Moore is the author of the LaTisha Barnhart series of cozy mysteries:Murder on the Ol' BunionsPolly Dent Loses Grip and Your Goose is Cooked. Fun reads with lots of family, food, and attitude. Like LaTisha, S. Dionne loves to cook, and healthy recipes are a plus.

3 comments:

  1. Yummy! I made your meatballs last week and now I'm gonna have to go to the store and buy the ingredients for this recipe too:) Thanks Sandra!

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