Spicy Hot and Tangy Sauce Szechwan Chicken Recipe

Szechwan chicken is a Chinese dish originating in the Szechwan province of China. It is made with skinless chicken pieces, red bell peppers, fresh ginger root, and hot chile peppers that are tossed in a spicy sesame seed-based sauce and then garnished with cilantro. This recipe has many benefits such as being low in fat and high in protein plus it contains no sodium or cholesterol!
Indulge in the bold flavor of Szechwan Chicken. This bold, spicy dish is made with chili peppers, a bit of garlic, and ginger and finished with a drizzle of soy sauce. A great choice for those who love spicy food, this dish features a combination of peppers, chicken and vegetables served in a spicy Szechwan sauce. Sauteed chicken in a spicy hot and tangy sauce. Szechwan chicken gives you a hearty meal that’s low in calories and fat. 

Szechwan Chicken

Szechuan chicken is a delicately flavoured stir-fried chicken meal that is normally served dry rather than saucy, and is distinguished by the use of Szechuan peppercorns and a generous amount of dried red chilies.

Servings 50 Portion: 5 oz

Print Recipe Pin Recipe

Ingredients

  

• 15 lbs. Chicken breast 
• 1 qt Water 
• 2 cup Chicken broth 
• 2 cup Vinegar 
• 1 ½ cup Soy sauce 
• 1 ½ cup Cup catsup 
• 2 cup Sugar 
• ¼ cup Crushed red pepper (optional) 
• Cooking spray 
• 1 ¼ cup Water 
• ½ cup Corn starch 

Instructions

 

• Wash chicken thoroughly under cold water. Drain well. Remove excess fat. Place chicken in roasting pans. 
• Combine water, chicken broth, vinegar, soy sauce, catsup, sugar, and red pepper in a steam-jacketed kettle or stockpot. Bring to a boil. Cover; reduce heat; simmer 5 minutes. 
• Pour marinade over chicken in each pan; cover. CCP: Marinate under refrigeration at 41 F. or lower for 45 minutes. 
• Drain chicken. CCP: Reserve marinade under refrigeration at 41 F. or lower for use in Step 7. 
• Place chicken breasts on each lightly sprayed sheet pan. Lightly spray chicken with cooking spray. 
• Using a convection oven, bake 12 to 14 minutes at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Transfer chicken to steam table pans. 
• Bring remaining marinade to a boil. 
• Blend cornstarch and cold water together to make a smooth slurry. Add slurry to marinade; bring to a boil. Cover; reduce heat; simmer 3 minutes or until thickened, stirring frequently to prevent sticking. CCP: Temperature must register 165 F. or higher for 15 seconds. 
• Pour 6 cups sauce evenly over chicken in each pan. CCP: Hold for service at 140 F. or higher. 

Course: Main Course

Keyword: Quick Meal