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Szechuan Spicy Chicken & Vegetables

Szechuan Spicy Chicken and Vegetables

Kick it up in the kitchen with this spicy recipe.

Gluten Free:
No
Serving Size:
4
Total Time:
Under 15 minutes
Preparation Time:
Under 15 minutes
Preparation Method:
Stove-Top
Meal Occasion:
Dinner
Level of Difficulty:
Beginner
Rate this recipe: Rating: 3 (10 votes cast)
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Ingredients

This recipe is recommended for 4 servings
  • 3/4 pound boneless, skinless chicken breasts, cut into thin slices
  • 2 tablespoons HOUSE OF TSANG® Mandarin Marinade
  • 2 tablespoons HOUSE OF TSANG® Wok Oil, divided
  • 1/2 onion, thinly sliced
  • 1/2 cup sugar-snap peas, ends and strings removed
  • 1 carrot, cut diagonally into thin slices
  • 6 ears canned baby corn
  • 2 tablespoons chicken broth
  • 2 tablespoons HOUSE OF TSANG® SZECHUAN SPICY™ Stir Fry Sauce
  • 4 cups hot, cooked rice

Directions

  1. In bowl, combine chicken and mandarin marinade; toss to coat. Cover; refrigerate 15 to 30 minutes.
  2. In wok or large skillet, heat 1 1/2 tablespoons oil over high heat; add chicken. Stir-fry 2 to 3 minutes or until chicken is no longer pink. Remove chicken from wok.
  3. Add remaining 1/2 tablespoon oil to wok. Add onion, sugar-snap peas, carrot, baby corn, broth and stir-fry sauce. Stir-fry 1 minute. Return chicken to wok. Stir-fry 1 to 2 minutes longer. Serve over hot rice.