Chili bean sauce is a salty paste made from fermented soybeans and chile peppers. It gives a deep savory flavor to Szechwan dishes. This easy recipe will rival your favorite takeout spot.

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

prep:
20 mins
cook:
15 mins
Servings:
6
Yield:
5 cups chicken mixture, 3 cups rice
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-qt. pot heat oil over medium-high heat. Add chicken; cook and stir about 5 minutes or until browned. Add carrots and celery. Cook about 5 minutes or until crisp-tender, stirring occasionally.

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  • Meanwhile, for the sauce, in a small bowl whisk together the next six ingredients (through cornstarch).

  • Add the corn, mushrooms and the sauce mixture to the pot, stirring to combine. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes more or until thickened. Serve over hot cooked rice; sprinkle with peanuts.

To Make Ahead

Prepare as directed except do not heat rice. Place chicken mixture in an airtight container. Cover and refrigerate up to three days. To serve, reheat chicken mixture in the pot, covered, over medium heat. Prepare rice and serve as directed.

Nutrition Facts

314 calories; total fat 10g; saturated fat 2g; polyunsaturated fat 3g; monounsaturated fat 2g; cholesterol 53mg; sodium 800mg; potassium 560mg; carbohydrates 31g; fiber 4g; sugar 3g; protein 18g; trans fatty acid 0g; vitamin a 3483IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 6mg; vitamin b6 0mg; folate 38mcg; vitamin b12 0mcg; calcium 25mg; iron 2mg.
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