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Szechuan Chicken Tenders

Szechuan Chicken Tenders

Szechuan Chicken Tenders


Makes 4 servings


2 tablespoons soy sauce
1 tablespoon chili sauce
1 tablespoon dry sherry
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
16 chicken tenders (about 1 pound)
1 tablespoon peanut oil
Hot cooked rice (optional)


  1. Combine soy sauce, chili sauce, sherry, garlic and red pepper in shallow dish. Add chicken; coat well.
  2. Heat oil in large nonstick skillet over medium heat until hot. Add chicken; cook 6 minutes, turning once, until chicken is browned and no longer pink in center.
  3. Serve chicken with rice, if desired.

Cook's Nook

If you can "take the heat," try adding a few Szechuan peppers to the dish. They are best if heated in the oven or over a low flame in a skillet for a few minutes beforehand.

Nutritional Information

Serving Size: 4 chicken tenders (about 3 ounces cooked weight) without rice
Fiber <1 g
Carbohydrate 3 g
Cholesterol 69 mg
Total Fat 6 g
Calories from Fat 30 %
Calories 180
Protein 26 g
Sodium 625 mg

Dietary Exchange

Meat 3

Check out more recipes for Chinese