Last night, I whipped up the simplest and easiest stir fry and it was so beautiful and tasty, I knew I had to share it with you. It is kind of a different take on stir fry in that I use a homemade Szechwan sauce. Szechwan cuisine is typically considered one with fresh but bold flavors. It generally has beautiful colors that tempt the palate and a spiciness that leaves you with a bit of a satisfying tingle for your taste buds. Our family loves all types of Asian food but add a bit of my Szechwan Sauce and it will always makes it just a little better!
When I make Szechwan Sauce, I always make a little extra to freeze so I have some on hand for quick weeknight meals. This was the case last night when I just pulled some out of the freezer and thawed for our evening meal…Szechwan Chicken Stir Fry. (Note: While I am providing the Szechwan Sauce recipe below, I don’t have pictures of it at this time because this was from a previously made batch but you really don’t need pics…It is so easy!)
Ingredients for Szchewan Sauce
- 8 Tablespoons of Water
- 4 Tablespoons of Ketchup
- 2 Tablespoons of Soy Sauce
- 4 teaspoons of Cornstarch
- 2 teaspoons of Honey
- 1 Tablespoon of Crushed Red Pepper
- 1/2 teaspoon of Ground Ginger
In a bowl, mix all ingredients together and refrigerate for at least 30 minutes. Bring back to room temperature before using.
Ingredients for Chicken Stir Fry
- 4 chicken breast cutlets (or even better, 4 boneless, skinless chicken thighs)
- 1 1/2 cups Szechwan Sauce (Recipe below but you can also use store bought)
- 2 Tablespoons of butter
- 1 Bunch of Bok Choy, chopped
- 1 8 oz package of Bean Sprouts
- 1 Tablespoon of Ponzu Sauce (You could also use soy but I love the citrus that the Ponzu adds to the dish)
In a Zip-Lock Bag, marinate chicken in 1/2 cup of Szechwan Sauce and put in the refrigerator for at least 30 minutes (about 2 hours is ideal).
In a wok, melt the butter. Turn the heat onto Medium High (you want to get a good sear) and add in Chicken, searing both sides for about 2 minutes. (You aren’t cooking the chicken, just searing it).
After the chicken is seared and browned on both sides, remove from pan and set aside. Chop into bite size pieces.
Add the Bok Choy, Sprouts, Chicken, Ponzu Sauce and Szechwan Sauce into the pan and mix well.
Cover with lid and allow chicken to fully cook (about 3-4 more minutes) and dinner is ready!
Bottom Line: Simple, Delicious, and Pleasing to the eye! No need to order take out again when you can do this in your own kitchen. It doesn’t get better than this! I am Chef Frankie and until next time, “Love and Cook with Wild Abandon”!