Chinese Szechun Chicken

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  • 4 boneless chicken breast halves
  • 3/4 cup LOW SODIUM chicken broth
  • 1/4 cup light soy sauce
  • 1/4 cup regular soy sauce
  • 1 tablespoon oyster sauce
  • 1/4 to 1/2 cup water depending on how salty chicken broth is
  • 1/4 teaspoon Chinese hot pepper sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon ginger, finely minced
  • 2 teaspoons garlic, minced (I used garlic press)
  • 3 to 12 dried Chinese red pepper pods*
  • 1 medium-size green bell pepper, diced or thinly-sliced crescent shape
  • About 2 tablespoons hot oil
  • 1 tablespoon cornstarch mixed with 1 tablespoon water

* This, of course, is where the heat comes from. I ONLY used 3 because my daughter does not like spicy food. With 3 pods, there will be a slight amount of heat, but not so much that little 'uns like my daughter won't eat it. If you want the heat, use all 12 dried red pepper pods!


  1. About 5 to 6 hours before cooking time, cut chicken breast into bite-size chunks. Add about 1 to 2 tablespoons water to breast meat, followed by an equal amount cornstarch. Gently massage cornstarch into breast meat. Place meat in refrigerator until ready to use.
  2. About 1 hour, or earlier if you prefer, mix sauce ingredients which includes everything except bell peppers, dried red peppers, cornstarch and water. Mix well and set aside.
  3. When ready to cook chicken, heat wok until it smokes, reduce heat and place a little oil in wok. It will heat very quickly. Place chicken in wok and stir-fry. When it is about halfway done, douse chicken with a about 1 1/2 tablespoons dry white wine or sherry and stir. Finish cooking chicken and remove from wok.
  4. Next, clean wok and reheat it. Add just a little oil and heat. After oil has heated, add a clove of garlic (does not have to be minced) and dried red pepper pods. Stir-fry for about 20 to 30 seconds before adding sauce ingredients . After sauce has simmered for about a minute or so, add cornstarch and water mixture. Stir briefly and when sauce starts to thicken, add chopped bell peppers. When sauce has thickened, add hot oil and stir until well-mixed. Lastly, return chicken to wok and mix with sauce.
  5. Serve over white rice.

Posted by liz at Recipe Goldmine May 26, 2001.

Source: Cookin' Dad - Member posted 02-09-2001 07:49 pm.

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