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Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Szechuan Chicken Tenders
Yield: Makes 4 servings
Ingredients:
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)
Preparation:
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 |
This recipe appears in:
Chinese
