When I woke up on a Saturday morning craving something yummy, yet didn’t have too much aside leftovers in the fridge, I decided to get creative and use them all up. The only things I convinced myself to go out and buy were the leek and broccoli, since I really wanted to add something extra yummy to the flavor-palette. Plus, the short walk in the sunshine after a couple of rainy days in a row was quite lovely!
I haven’t cooked Szechuan Chicken in a very long time, but I am so glad the recipe stayed with me – and especially that it came out even more delicious than I remembered!
1 lb skinless chicken breast half
3 tablespoons soy sauce
1/4 cup red wine
2 teaspoons cornstarch
2 teaspoons grated peeled fresh ginger
1/4 teaspoon honey
1/4 teaspoon crushed red pepper flakes
2 tablespoons Olive oil
6 green onions, or 1 leek, cut thinly
1 red pepper, cut into 1/2-inch pieces
2-3 medium tomatoes, cut into 1/2 inch pieces
1 small can of chopped Pineapples
1 Broccoli, cut into 2-inch pieces
Cut the chicken breast half crosswise into thicker slices.
In medium bowl, combine the soy sauce, wine, cornstarch, ginger, honey, and red pepper flakes; then add in the chicken, tossing to coat it in the mixture.
In a large non-stick skillet, heat 1 tablespoon of oil over medium-high heat until very hot and add in the green onions (or leek) and red peppers and cook, stirring frequently, until the vegetables are tender-crisp (it should take about 2 to 3 minutes). Add the tomatoes in last, stir gently for only a little bit.
Transfer the vegetables to a bowl and increase heat to high. Add 1 tablespoon oil, heat until very hot and add in the chicken mixture, then stir-fry until the chicken looses its pink color throughout and is well cooked.
Return the vegetables into the pan and heat everything through.
Serve with a side of rice or mashed potatoes.
Bon appétit! ;)