Quick Szechuan Chicken (Skillet Version)

Prep Time: 20 Minutes 
Cook Time: 15 Minutes 
Quantity: 8 Servings
395 calories per serving
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Ingredients

• One green pepper (small)
• One red pepper (small)
• One teaspoon red pepper flakes (crushed)
• Two teaspoon sugar
• One tablespoon of cornstarch
• Three tablespoons of sherry
• One-fourth cup of soy sauce
• One-fourth cup of fresh cold water
• Four and a half cups of cooked rice
• One teaspoon of ginger root (minced)
• Six green onions (prefer thinly sliced)
• One pound of chicken breast (boneless) that has been cut into one-inch cubes
• Two tablespoons of canola oil, divided
• One cup of coarsely chopped cashews
• Two carrots (medium sized)

Steps :

Mix the following ingredients till they become smooth.

• One teaspoon red pepper flakes (crushed)
• Two teaspoon sugar
• One tablespoon of cornstarch
• Three tablespoons of sherry
• One-fourth cup of soy sauce
• One-fourth cup of fresh cold water

1. Then proceed to cut the carrots and peppers to matchsticks.
2. Cook the cashews on a low flame intensity in a skillet. Wait till they turn brown. Then remove them from the pan.
3. In the skillet that you used before, start heating over one tablespoon of vegetable oil using medium gas flame.
4. Mix the carrots and peppers in the same for about four to five minutes. The add ginger and onions. Cook for another one minute.
5. Then return your chicken to the skillet. Do stir the cornstarch mixture and add it to the cooking pan.
6. Make sure to bring it to a boil.
7. Stir the same till it gets thickened. (Most probably will take about one to two minutes.)

Your dish is ready to be served with rice.

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