Chicken Szechuan Stir-Fry

MF4662This was an accidental invention of mine. I picked up too much chicken the day before, and had to use up some snow peas that were on the brink of decomposition. It turned out awesome and I had several friends asking me for the recipe after they tried it!

If your dish does not look like the picture on the left, don’t worry! I stole this photo from cyberspace because I did not have my camera with me when I made this.

This recipe serves 2. Double up for a group serving.


1 tbsp Olive Oil

2 Chicken Breasts, cubed

5 cups Bean Sprouts (1 bag)

1 ½ cups Snow Peas

1/3 cup Almonds, whole540708-almonds-spilling-out-of-a-blue-dish

2 tbsp Onion Powder

1 tbsp Mrs. Dash (or other lemon-garlic seasoning)

½ tsp crushed Rep Pepper Flakes

2 tbsp Fish Sauce

¼ cup Szechuan Spicy Stir-fry Saucetsang_szechuanspicysf

¼ cup Soy Sauce

¼ cup M&M’s Thai Sweet & Spicy Sauce

2 tsp Cornstarch (add gradually, to desired thickness)

Heat olive oil on a pan on medium-high heat. Add cubed chicken and stir-fry until the outsides of the cubes are white.

Add sprouts, snow peas, onion powder, Mrs. Dash, red pepper flakes, fish sauce, szechuan sauce, and soy sauce. Turn heat to medium. Cook vegetables until sprouts wilt and shrink.

Uma pics 050When the bean sprouts look like the picture on the left – wilted and brown – they are cooked enough. Add almonds and Thai Sweet & Spicy sauce. Turn heat up high and keep stirring and folding mixture to burn off some moisture, about 2 minutes.

Add cornstarch gradually, while stirring, to desired thickness.

Serve hot or cold!


One thought on “Chicken Szechuan Stir-Fry

  1. Pingback: Easy Chicken Stir Fry | LauraLovingLife

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