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. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is SICHUAN CHICKEN.
I love Oriental foods, the fresh flavors and intriguing textures. This recipe for Sichuan Chicken is incredibly quick and easy to make, not to mention delicious! A great last minute meal when you’ve come home tired and hungry.
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 19 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, etc.
¼ cup soy sauce
¼ to ½ tsp. crushed red pepper flakes
¼ cup white wine
Worcestershire Sauce to taste
1 T. cornstarch
½ lb. asparagus spears, pierced
1 tsp. sugar
½ tsp. ginger
1 lb. boneless chicken, cubed
½ cup cashews
Cooked white rice (or brown rice, if preferred)
In bowl, combined ½ cup water, soy sauce, Worcestershire Sauce, cornstarch, sugar, ginger & chicken. Marinate at least 15 minutes.
In wok, over medium-high, heat 2 T. salad oil. Add red pepper flakes; stir-fry until black. With slotted spoon, drain chicken reserving the marinade. Place chicken in wok and stir-fry 2 minutes.
Add reserve marinade; over medium-low heat, cook, covered, 2 minutes or until tender. Add asparagus; stir-fry 1 minute. Stir in cashews. Serve over cooked rice.