Skip the Takeout and Try Spicy Szechuan Chicken

For those of you used to the sweet version of Szechuan chicken, be prepared for a spicy kick.

Ever since my husband and I married almost 23 years ago, my mother-in-law has given us an annual subscription to Southern Living. So, for the past 23 years, I have been tearing pages of recipes out of Southern Living and sticking them in a folder. Some I try and then discard, others -- like spicy Szechuan chicken -- I make over and over and over.

The recipe below is a slightly modified version of one that ran in Southern Living 15 years or so ago. Regrettably, my photo is not nearly as lovely as the one on the magazine page, but you get the idea.

When we get Chinese takeout, nine times out of 10, I order Szechuan chicken. This is nothing like that Szechuan chicken. It is quite spicy just following the recipe and I like to add even more spice to it once it is on my plate.

Give it a try and let me know what you think. You can also check out some of my other favorite recipes on my Pinterest page


12-ounce bag of broccoli crowns

1 red bell pepper, sliced

1 green bell pepper, sliced

12 green onions, chopped

2 tsp. garlic powder

1/4 cup chile garlic sauce

4 boneless chicken breasts

1/2 tsp. ground ginger

1/4 cup soy sauce

16 ounces of cooked angel hair pasta


Place broccoli in steamer (you can saute with other vegetables if you prefer).

While the broccoli is steaming, cook and dice chicken. Set aside.

Place peppers, onions, garlic, chile garlic sauce, ginger and soy sauce in a skillet coated with nonstick cooking spray. Cook over medium heat until the vegetables are tender. Add chicken and cook until well heated.

Serve over angel hair pasta.

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