"Szechuan" Chicken with Tabasco Sauce

Szechuan Chicken
The DLC/Flickr/CC BY-SA 2.0
  • 17 mins
  • Prep: 7 mins,
  • Cook: 10 mins
  • Yield: 4 servings
Ratings (5)

This spicy chicken recipe gets its heat from Tabasco sauce, cayenne pepper and crushed chilies. Parboiling or "oil poaching" the chicken in hot oil helps make it extra tender.

What You'll Need

  • 4 chicken breasts (boneless, skinless, about 7 ounces each)
  • 2 egg whites
  • 2 tablespoons cornstarch
  • For the Sauce:
  • 2 tablespoons Shao Xing rice wine (dry sherry or cooking wine)
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons Tabasco sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 2 tablespoon brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon crushed dried red chilies (or to taste)
  • 1 tablespoon ginger (minced)
  • For the Vegetables:
  • 4 carrots (cut into thin strips)
  • 1/2 red bell pepper (sliced)
  • 1/2 green bell pepper (sliced)
  • 3 green onions (chopped)
  • 1 cup plus 1 tablespoon​ vegetable oil

How to Make It

1. Rinse the chicken and pat dry with paper towels. Cut the chicken breasts into thin strips. (Partially freeze chicken breasts first to make this easier.)

2. Combine the sauce ingredients in a small bowl and set aside. Whisk the cornstarch into the egg whites. Coat the chicken strips in the cornstarch mixture. Heat 1 cup oil in the wok. Cook the chicken strips briefly in the hot oil until they turn white.

Remove the chicken and drain on paper towels. Clean out the wok and add 1 tablespoon oil. When the oil is hot, add the carrots. Stir-fry briefly and add the peppers.

3. Make a "well" in the middle of the wok and add the sauce. Heat briefly, then mix the sauce in with the vegetables.

4. Return the chicken to the wok.

5. Stir-fry 1 to 2 more minutes. Stir in the green onions. Serve with rice.

Nutritional Guidelines (per serving)
Calories 1136
Total Fat 89 g
Saturated Fat 12 g
Unsaturated Fat 53 g
Cholesterol 166 mg
Sodium 538 mg
Carbohydrates 26 g
Dietary Fiber 5 g
Protein 56 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)