Saucy Shezwan Chicken
A spicy Indo-Chinese chicken curry made using Schezwan Sauce
Servings: 4 servings
Calories: 497kcal
Ingredients
- 500 gm boneless chicken cut in 1 inch cubes
- 1/3 cup of Shezwan sauce
- 1/4 cup chili oil or any oil
- 3/4 tsp salt
- 4 cloves of garlic finely chopped
- 5 to 6 whole red chilies round or long
- 3 shallots finely chopped or 1/2 cup onions
- 2 tbsp of Hoisin Sauce
- 1 tbsp of Oyster Sauce
- 1 tbsp brown sugar
- 1 tbsp vinegar
- 1/3 cup ketchup
- 1 cup of square cut red bell peppers
- 1 1/2 cup water
- 2 tbsp of corn flour
Instructions
- In a wok, add oil, chopped garlic, shallots and whole red chilies. Saute at medium flame till they turn golden brown.
- Add in boneless chicken and toss it around for 2 mins.
- Add in the schezwan sauce, salt, sugar, oyster sauce, vinegar, ketchup and hoisin sauce. Saute for 3 to 4 mins or until the chicken loses its pink color.
- Add in the bell peppers and saute for another 2 mins.
- Pour in a cup of water mixed with corn flour.
- Let the chicken simmer for another 5 mins or until the the gravy thickens.
- Sprinkle sesame seeds and serve with fried rice or chow mein noodles.
Notes
Recipe for Schezwan Sauce
- 1 cup of whole dried red chilies
- 1 whole garlic pod, peeled and all the cloves finely chopped
- 2 tbsp oil
- 1/4 cup water
- 1 tbsp brown sugar
- 1 tsp salt
- 1 tbsp vinegar
- 2 tbsp ketchup
- Soak whole red chilies in boiling hot water. Let it sit till the water comes down to room temperature.
- Grind the red chilies in food process to make a paste.
- In a pan, add oil and chopped garlic at medium flame.
- When the garlic turns golden brown, add the chili paste and water.
- Add all the other ingredients and let it cook for 2 to 3 mins.
- Turn of the flame and fill it up in a jar.
Nutrition
Serving: 1g | Calories: 497kcal | Carbohydrates: 32g | Protein: 40g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Cholesterol: 112mg | Sodium: 1091mg | Fiber: 4g | Sugar: 18g