I am so excited about this recipe. Like I've said before, it doesn't take much to get me going but this, this dish is a star! I had no idea szechuan sauce was so easy to make, if I did, I would have made it ages ago. The other day at work we had a catered lunch and as it goes, they can either be good or bad, no in between. This lunch was good. There was a green bean and chicken dish that looked great but lacked a bit in the flavour department. No worries, the idea had been planted in my head and I knew what was for dinner the next day. I've always loved szechuan green beans and szechuan chicken so, my idea had pretty much sorted itself out.
I looked all over for szechuan sauce recipes and they all have the same base ingredients with many variations beyond that so it was a perfect time for me to do my own thing. It turned out amazing. There's nothing I would change except that it would also be delicious with shrimp, tofu, pork or beef as well as any kind of vegetable. This is one of my new favorites and I can't wait to make it again.
2 chicken breasts, boneless and skinless
1 lb green beans
1 small red onion
6 TBS soy sauce
4 TBS rice vinegar
2 TBS white vinegar
2 TBS sherry
4 TBS chicken stock
2 tsp chili sauce (if you prefer extra spicy, you can add more chili sauce at the end)
1 TBS ginger
1 TBS garlic
2 TBS ketchup or 1 TBS tomato paste
2 tsp sugar
garnish with chopped peanuts
slice the chicken very thinly into bite sized pieces (placing the chicken in the freezer for about 15 minutes will make it easier to slice thinly.) In a wok or large pan add the sauce ingredients to the pan and mix together. Heat the sauce to med-high and when the sauce starts to simmer, add the chicken to the pan. Poach the chicken in the sauce for about 3-4 minutes and then with a slotted spoon, remove the chicken to a bowl. Continue simmering the sauce, stirring occasionally for about 6-7 minutes or until it has thickened (watch the sauce carefully as it will burn rather quickly because of the sugar.) Once thickened, pour the sauce over the chicken in the bowl and clean the pan. Heat a little oil in the pan on med heat. Add the beans and onions and saute for about 7-8 minutes, stirring constantly. Add the chicken and sauce back to the pan, adding a tablespoon of water if neccesary and saute all of the ingredients together for another 2-3 minutes. Garnish with peanuts and serve.
Thursday, November 15, 2007