Cookies without gluten.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 boneless skinless chicken breasts, cut into cubes
- 3 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced
- 5 tablespoons low-sodium soy sauce
- 1 ½ tablespoons white wine vinegar
- ¼ cup water
- 1 teaspoon white sugar
- 3 green onions, sliced diagonally into 1/2 inch pieces
- ⅛ teaspoon cayenne pepper, or to taste
Instructions
- Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
- Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.
Nutrition Facts
| Calories | 206 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 1 g |
| Sodium | 745 mg |
| Sugars | 2 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Fast and easy with good results.
Easy recipe, would recommend!
Excellent recipe!
Good recipe, very tasty
good basic recipe, quick and tasty
It was good but pretty dry. So I added some pineapple & a little teriyaki sauce. My family enjoyed ir.
I wanted a new recipe to try and this one did not disappoint. The whole family enjoyed this simple but tasty chicken recipe on a bed of rice with green beans, cabbage and a spring roll.
Served it over home made fried rice..family LOVES it. Make it 2x a month
It was alright. This recipe doesn’t make any sauce and needed salt. The next time I make this, I will add Chinese 5 spice.
Simple, fast, tasty. I double the cayenne or add a few chili flakes and substitute rice vinegar for white whine vinegar.
I made it per recipe but doubled the pepper turned out great.
This was ok, but it is not remotely related to traditional Szechuan-style cooking. Szechuan stir-fries typically include mushrooms and/or a multitude of vegetables plus a chili-sauce plus hot red peppers. This is good for people who do not like spicy food (and I made it for my parents, who hate most spicy food and really liked it), but I would never serve it to an actual Chinese person.
Overall OK – I would add a bit more sugar and cayenne next time and a little less on the corn starch.
Great starter recipe – you can add any veggies you want and it’ll be a complete meal! I made it a little saucier to accommodate the veggies I added in, not doubled, just a little more soy sauce and vinegar.
3.3.20 … https://www.allrecipes.com/recipe/49014/ten-minute-szechuan-chicken/ … When I was tracking this recipe down to review it, I wasn’t sure I had the right one. It tastes nothing like Szechuan Chicken. I added some honey to the leftovers & it helped tremendously. ‘Still didn’t taste like Szechuan chicken, but lessened the saltiness of the soy.
I made this as written but added a cup of slivered carrots and 8 cups of finely chopped cabbage. I continued to cook over med high until cabbage was just slightly done. It is a total keeper. And a winner for those of us on WW as well!
I’m surprised at how simple it was to make I had no idea what to make for dinner and I put in diced chicken and tada!! Quick and easy the longest process was the rice!! And my SO loved it!! And I’m definitely in the beginners category with cooking so I’ve got to brag and say not bad
Don’t change a thing EXCEPT make 3 times the sauce. I made this with tofu and it all got sucked up by it. Recipe transferred beautifully. But needed more sauce!!!
I added one red bell pepper to the recipe for flavor (a bit sweeter) but otherwise followed the recipe as written. Turned out great!
Tasted great, was easy but kind of lacked a little something. Overall do it again but with FRIED rice
I had some extra veggies to use up and added yellow squash, green pepper, and zucchini. So easy and delicious!!