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12 oz. boneless, skinless chicken breast or thigh
2 oz. Teriyaki sauce
2 tsp. cornstarch mixed with 4 tsp. water
2 1/2 tbsp. cooking oil
2 cloves minced garlic
1/4 cup finely chopped red onion
12 oz. marinated cut-up chicken
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1 green onion cut into 1-inch-long strips
2 tbsp. Szechuan sauce

Cut the chicken into bite-size pieces. Combine with the Teriyaki sauce, cornstarch, and water mixture and 2 teaspoons of the cooking oil. Marinate for a minimum of one hour. Heat 2 tablespoons of oil in a skillet or wok on high heat. Add the garlic, red onion, and marinated chicken pieces to the oil. Stir fry until the chicken is done (i.e., the juices run clear). Drain any excess oil. Add the red and green bell peppers, green onion, and Szechuan sauce. Stir well to thoroughly mix sauce. Add peanuts, stir, and serve.