Spicy Sichuan Chicken

Get that spicy Sichuan flavor in your own kitchen using this recipe from Corner Asian Bistro.
April 28, 2016


  1. Slice chicken into thin, half-inch wide and one inch long pieces. Mix them with the corn starch. 
  2. Boil water and put in all the vegetables. Remove them just as water returns to a boil. Heat oil to 350F stir-fry garlic, ginger, and dry chili pepper on high. Add and stir-fry the sliced chicken. When chicken is cooked through add the vegetables, cooking them until they become tender. Add sugar, vinegar, soy sauce, and chili sauce, and mix.
  3. Serve immediately. 


  • 14 ounces chicken breast meat
  • 2 teaspoon corn starch
  • Garlic, ginger, dry chili pepper to taste
  • Chopped mixed vegetables: Green bell pepper, onion, broccoli, carrot, bamboo shoots, wood ear mushroom
  • 2 teaspoons sugar
  • 1 teaspoon vinegar
  • 2 teaspoons soy sauce
  • 1/2 teaspoon chili sauce
  • 1 Tablespoon oil
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