Thursday, November 25, 2010

Szechuan Chicken and Rice

Szechuan Chicken and Rice
Makes 4 Servings
Recipe adapted from a Stephanie Cooks recipe (from Blog Chef)

16 ounces chicken
½ cup water
¼ cup ketchup
2 tbsp light soy sauce
4 tsp cornstarch
2 tsp honey
1 tsp crushed red pepper flakes
½ teaspoon minced ginger, jarred
1.5 tbsp canola oil
4 tsp minced garlic, jarred
3 cups white rice, divided

In a small bowl mix together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper flakes and ginger. Heat oil in a wok over medium heat. Add garlic and stir fry for 30 seconds. Add chicken and toss to coat with oil. Heat for 3-4 minutes. While it’s still a bit pink, pour in sauce. Heat until sauce is thick and bubbly, 3-4 minutes, then reduce heat to simmer and cook until chicken is no longer pink. Serve over white rice.

Nutritional Information: 457 calories, 66 carbs, 7 fat grams and 27 protein grams.

Review: Amazing. Seriously. Austin had one bite and said it tasted ‘for real restaurant style.’ High praise. It’s spicy, but not too spicy, and I loved how thick it was and how much sauce it made. I felt like if it had been jarred this way it would have had way more calories. The recipe originally called for shrimp, which I’m sure would be great too. It also called for green onions which I would have used had I had some on hand. Great recipe, will make this again for sure. Could reduce oil to 1 tbsp if you want to lower calories a bit. This seriously may be my best Asian-inspired recipe yet!

No comments: