Gluten-Free Szechuan Chicken Recipe

By: Gillian on February 1, 2012

The Szechuan province is in southwest China. The region’s style of cuisine is on the hot/spicy side, and has been somewhat influenced by its proximity to India and Pakistan whose own cuisines tend to favor highly seasoned foods. If you don’t mind a bit of heat, this is a tasty gluten-free Chinese dish which is served with cooked rice on the side.

2 chicken breasts, boneless, skinless, cut into 3/4-inch cubes
1 Tbs gluten-free soy sauce
1 Tbs dry Sherry
2 Tbs gluten-free soy sauce
1 tsp apple cider vinegar
2 tsp sugar
1 Tbs cornstarch
3-4 Tbs vegetable oil
1/2 tsp crushed red pepper flakes (less or more if preferred)
3 spring onions, cut into 2-inch pieces
1/2 cup bamboo shoots, cut into matchstick-sized pieces
1 Tbs fresh ginger, minced
1/2 cup cashews
Cooked rice

Mix together 1 tablespoon of soy sauce and the Sherry in a medium-sized bowl; add the chicken and marinate for 30 minutes, turning the meat over occasionally. In a small bowl, mix together 2 tablespoons of soy sauce, vinegar, sugar, and cornstarch, and set aside. Heat a wok or non-stick frying pan over medium-high heat, add the vegetable oil. Add the red pepper flakes and the chicken; stir fry for 2 minutes. Remove the chicken to a plate. Add the spring onions, bamboo shoots, and the ginger; stir fry for 1 minute. Add the chicken back to the pan. Stir fry for a further 2 minutes. With constant stirring, add the soy sauce mixture and any leftover chicken marinade. Add the cashews. Serve immediately.

4 servings