Szechuan Chicken
Ingredients:
- Chicken Marinade:
- 500 gChicken Roast, Sliced 1/4” thick
- 15 mlSoy Sauce
- 30 mlOrange Juice
- 3 gSalt
- 3 gPepper
- 4 gSesame Oil
- 20 gCorn Starch
- 4 gBaking Soda
- 5 gBrown Splenda
- 1Egg White
- Note: Mix above ingredients together and marinade for 20-30 minutes
- Sauce:
- 45 mlSoy Sauce
- 4 mlSesame Oil
- 45 mlChicken Broth
- 3 gSzechuan Peppercorns, ground
- 7 gSriracha Sauce
- 30 gOyster Sauce
- 1/2Orange Zest
- 3 gSalt
- 45 mlSunflower Oil
- 25 gGinger, grated
- 4Garlic Cloves, crushed
- 2Onion, quartered, layered
- 1Red Finger Chili, finely chopped
- 3Bell Pepper, 2 cm squares
- 2 stalksCelery, quartered lengthwise, 4 cm strips
- 200 gMushrooms, Sliced, and washed
- 1Carrots, 3 mm x 3mm x 4 cm rectangles
- 100 mlChicken Broth
- 1Orange Juice
- 12 gCorn Starch, mixed in Water to make a slurry
Method:
- Marinade Chicken for at least 30 min.
- In a wok on medium high heat, Oil, allow to get hot. Add Chicken. Spread out Chicken and let fry for 20 seconds before stirring. fry and stir Chicken for 3 minutes, (until a nice crust on the Chicken forms). Remove Chicken from Wok, set aside.
- Add more Oil to the wok, allow to get hot. Add Onions and fry for 1 min. Add Vegetables, fry for 1 minute. Make a well in centre of wok, add Garlic, Ginger, fry for 30 seconds. Mix Sauce ingredients, and Chicken, bring to a boil, reduce heat to medium. Boil for 3 minutes, (until Veggies are slightly tender).
- Add Cornstarch slowly to stir fry, until desired thickness.