Szechuan Chicken

Szechuan Chicken

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Makes: 4 servings

Start to Finish: 20 minutes

  •  3 cups loose-pack frozen cut green beans, C&W®

  •  1 tablespoon water

  •  1⁄4 cup dry sherry, Christian Brothers®

  •  1⁄4 cup reduced-sodium chicken broth, Swanson®

  •  2 tablespoons soy sauce, Kikkoman®

  •  1 tablespoon bottled minced garlic, Christopher Ranch®

  •  1 tablespoon dark sesame oil

  •  2 teaspoons Szechuan seasoning, Spice Islands®

  •  1 1⁄2 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces

  •  1⁄4 cup cornstarch

  •  3 tablespoons canola oil, Wesson®

  •  1⁄4 cup coarsely chopped fresh basil




In a microwave-safe bowl, combine green beans and the water. Cover with plastic wrap; microwave on high setting (100% power) for 7 to 8 minutes or until crisp tender. Drain well.

In a small bowl, stir together sherry, chicken broth, soy sauce, garlic, sesame oil, and Szechuan seasoning; set aside. In a large zip-top plastic bag, combine chicken and cornstarch. Seal bag; shake to coat chicken. Remove chicken from bag; shake off excess cornstarch.

In a large skillet, heat canola oil over medium-high heat.  Add chicken pieces to hot oil; cook about 7 minutes or until cooked through, turning to brown on all sides. Add green beans to skillet; toss with chicken. Add sherry mixture to skillet. Bring to a boil; reduce heat. Simmer for 5 minutes. Stir in basil.

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