ChineseFoodDIY Logo
Welcome to!
Home Page
Chinese Recipes
Cooking Tips
Photo Album
Chinese CookbooksShop OnlineHealth ArchiveAbout Us
Contact UsAffiliate Program
Left Side Image

Recommend to a Friend


  Web Forum
  Link to Us
Top Rated Recipes
Appetizers and Snacks
Beef Entrees
Breakfast and Brunch
Chicken Recipes
Clay Pot Recipes
Cooking Styles
Egg Recipes
Fried Rice
Fruits, Grains & Vegetables
Low Carb Recipes
Low Fat Recipes
Pork Entrees
Sauces / Condiments
Seasonal & Holiday Recipes
Seafood Entrees
Soups and Stews
Tofu / Bean Curd Entrees
Veal and lamb recipes
Vegetarian Recipes






Home > Recipes > Chicken Recipes | Low Carb Recipes > Chengdu Chicken (Szechwan Style)

Chengdu Chicken (Szechwan Style)




A typical Szechwan dish, named after the capital of the province.

Serves 2 by itself, or 3 ~ 4 as part of a multi-course meal
preparation Time: 30 minutes


1/2 lb chicken breasts, boned

1 tablespoon light soy sauce
1 teaspoon cooking wine (or sherry)
2 tablespoons water
2 teaspoons tapioca starch (or
4 tablespoons oil
1/2 bunch spinach
1 tablespoon chopped green onion
1 tablespoon chopped ginger
1 tablespoon chopped garlic
1 tablespoon hot bean sauce

1 teaspoon cooking wine (or sherry)
1 teaspoon light soy sauce
2 teaspoons sugar
1/2 teaspoon sesame oil
1 teaspoon vinegar (red wine or rice vinegar)

1 1/2 tablespoons water
1 teaspoon
cornstarch (corn flour)

1/2 teaspoon freshly-ground Szechwan pepper



Remove fat from chicken. Cut first into strips, then cubes.

Mix together marinade ingredients. Marinate chicken for twenty minutes.
While chicken is marinading, prepare vegetables. Peel skin off ginger, cut into thin slices, and mince. Peel and cut garlic into strips (whack it first with the cleaver to make it easier to peel). Chop green onion two to three times into fine pieces.

Heat wok. When wok is hot, add oil. Add spinach, and sprinkle a bit of salt on top. As soon as spinach wilts, remove and set aside.

Mix together sauce ingredients. Set aside. Mix
cornstarch and water. Set aside.

Heat wok again and add three tablespoons oil. Put in chicken cubes and stir-fry, stirring continually to keep the chicken from sticking.

When the chicken is approximately 80 percent cooked, move it to the side of the wok. Add the ginger, garlic, and green onion in the middle of the wok.

Mix in the hot bean sauce. Stir the sauce mixture and mix in. Stir the
cornstarch and water mixture and mix in.

Serve over spinach and sprinkle with ground szechuan pepper.

Per Serving (excluding unknown items):

725 Calories; 68g Fat (82.4% calories from fat); 22g Protein; 11g Carbohydrate; 5g Dietary Fiber; 46mg Cholesterol; 4143mg Sodium. Exchanges: 1/2 Grain (Starch); 2 1/2 Lean Meat; 1 Vegetable; 13 Fat; 0 Other Carbohydrates.

More delicious Chinese recipes are available in ChineseFoodDIY's cookbook "Real & Healthy Chinese Cooking".

"500+ Healthy Chinese Recipes in 5 minutes"

Chinese Cookbook: Real And Healthy Chinese Cooking

ChineseFoodDIY's cookbook "Real & Healthy Chinese Cooking" - 500+ low carb and low fat recipes with 170+ colorful pictures. Based on a master chef's 40 years of cooking practice and 4 years of writing and research, it has helped over 12,800 people worldwide improve their health. All the secret copy cat recipes in ONE cookbook.

Click here to read the whole story that reveals how ANYONE can cook delicious Chinese food and improve their health... in less than 20 minutes.


Related : Chicken Recipes


Bourbon Chicken

Bang Bang Chicken

Cashew Chicken

Creamy Curried Chicken

Chicken Chop Suey

Chicken Chow Mein

Chicken with Broccoli

Garlic Chicken

Moo Goo Gai Pan Quick-Fried Hot Diced Chicken

Sesame Chicken

Spicy Szechuan Chicken

Steamed Chicken Steamed Chicken with Oyster Sauce

Stewed Chicken Drumsticks

.Stir-fried Chicken Shreds with Jellyfish

Sweet and Sour Chicken

War Su Gai




Related : Low Carb Recipes


Appetizers Salads

Almond Cookies

Hot Chinese Chicken Salad


Szechuan Cucumber Salad

Sauces - Marinades - Seasoning

Soups - Sides

Almond Cream

Cantonese Seafood Soup

Basic Chinese Chicken Stock

Chinese Eggplants

Chilli Sauce

Chinese Green Beans

Chinese BBQ Sauce

Fish Soup with Tofu and Coriander

Chinese Dry Marinade

Seafood and Vegetable Combo Soup

Sesame Vinegary Szechuan Broccoli
Szechuan Chili Sauce Szechwan Zucchini
. West Lake Watercress Soup

Main Poultry

Main Seafood

Cashew Chicken

Baked Fish

Chengdu Chicken (Szechwan Style)

Chilled Shrimp in Mustard Sauce

Chicken with Broccoli

Chinese King Crab

Chinese Almond Chicken

Chinese Sea Bass

Chinese Broiled Chicken Breasts

Deep Fried Yellow Croaker

Chinese Fried "Rice"

Shrimp and Chinese Pea Pods

Creamy Chicken and Mushrooms

Szechuan Pepper Fish

Garlic Chicken

Szechwan Scallops

Hot and Spicy Chicken

Lemon Chicken

Low Carb Egg Foo Young

Princess Chicken

Spicy Szechwan Sauteed Chicken

Steamed Chicken with Asparagus

Stir Fry Chicken Szechuan Style

Szechuan Crisp Chicken






Home | Cookbook | Recipes | Cooking Tips | Online Store | Album | Health Archive | Forum
Affiliate Program | Link to Us | About Us | Contact Us | Search | Sitemap

Copyright © | Legal | Privacy Policy



Get 100's FREE Chinese Recipes & Cooking Tips In Your Email Weekly NOW! 

Your First Name:

Your Email Address:

Privacy Policy

Woks Wok
  Clay Pot
Sauces Sauces
  Barbecue Sauce
  Bean Sauce
  Chili Sauce
  Fish Sauce
  Hoisin Sauce
  Noodle Sauce
  Oyster Sauce
  Simmering Sauce
  Soy Sauce
  Stir Fry Sauce
Condiments Condiments
Vinegar/Cooking Wine Vinegar & Cooking Wine
Seasonings Seasonings
Cooking Oils Cooking Oils
Tea, Beverages & Coffee Tea, Drinks & Coffee
  Bag Tea
  Leaf Tea
  Specialty Beverage
Beans, Grains & Rice Beans, Grains & Rice
Fruits & Vegetables Fruits & Vegetables
Meat Meat
Seafood Seafood
Pasta & Noodles Cornstarch & Noodles
Soups, Stocks & Broths Soups, Stocks & Broths
Sweets, Cookies & Confections Cookies & Confections
Breads & Cereals Breads & Cereals
Crackers & Snacks Crackers & Snacks
Edible Wrappings Edible Wrapping

Right Side Image