It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is SZECHUAN CHICKEN!
I love oriental food. It can be so flavorful. Savory. This is a favorite recipe. It doesn’t take much time to make. Pour it over rice, and you’ve got a great family dish.
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 628 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
¼ cup soy sauce
¼ cup white wine
1 T. cornstarch
1 tsp. sugar
½ tsp. ginger
1 lb. boneless chicken, cubed
¼ to ½ tsp. crushed red pepper flakes
½ lb. asparagus spears, pieced
½ cup cashews
Combine ½ cup water, soy sauce, cornstarch, sugar, ginger, and chicken in a bowl. Marinate 15 minutes.
In wok (saucepan can work), heat 2 T. salad oil over medium-high. Add red pepper flakes; stir fry until black. With a slotted spoon, drain the chicken. Place in wok; reserve marinade. Stir fry for 2 minutes.
Add reserved marinade; over medium-low heat. Cook, covered for 2 minutes or until tender. Add asparagus; stir fry for 1 minute. Stir in nuts. Serve over rice.