Follow these steps for perfect results
vegetable oil
garlic
minced
chicken breasts
boned, skinned, and cut into thin strips
soy sauce
dry sherry
sugar
cornstarch
ground ginger
Tabasco sauce
carrots
julienne
snow peas
thawed & drained
Heat vegetable oil in a wok or large skillet over high heat.
Add minced garlic and saute for 1 minute until fragrant.
Add thinly sliced chicken breasts and stir-fry until the chicken turns white and is nearly cooked through.
In a separate small bowl, combine soy sauce, dry sherry, sugar, cornstarch, ground ginger, and Tabasco sauce to create the Schezuan sauce.
Pour the sauce mixture into the skillet with the chicken, along with julienned carrots.
Stir-fry for approximately 3 minutes to allow the sauce to thicken and coat the chicken and carrots.
Add thawed and drained snow peas to the skillet.
Continue to stir-fry for an additional 3 minutes, ensuring the snow peas are tender-crisp and everything is heated through.
Serve immediately over rice or noodles.
Expert advice for the best results
Adjust the amount of Tabasco sauce to control the level of spiciness.
Serve over steamed rice or noodles for a complete meal.
Garnish with chopped green onions or sesame seeds for added flavor and visual appeal.
Everything you need to know before you start
5 minutes
Sauce can be made ahead of time.
Serve hot over rice or noodles. Garnish with green onions.
Serve with steamed rice or noodles.
Offer a side of stir-fried vegetables.
Off-dry Riesling complements the spice.
A crisp lager to cleanse the palate.
Discover the story behind this recipe
Sichuan cuisine is known for its bold and spicy flavors.
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