Recipes and Cooking Quick Szechwan Chicken 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 11, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins Servings: 6 Yield: 5 cups chicken mixture, 3 cups rice Jump to Nutrition Facts Ingredients 1 tablespoon vegetable oil 1 pound skinless, boneless chicken thighs, cut in 1-inch pieces 1 cup thinly sliced carrots 1 cup thinly sliced celery ¼ cup chicken broth 3 tablespoon Asian chili bean sauce 3 tablespoon reduced-sodium soy sauce 1 tablespoon Asian chile-garlic sauce 1 tablespoon rice vinegar 2 teaspoon cornstarch 1 15 ounce can (7 oz. drained weight) whole baby corn, drained and cut up 1 13-14 ounce can (8 oz. drained weight) straw mushrooms or mushroom stems and pieces, drained 2 8.8 ounce pouches cooked brown or white rice, heated according to package ¼ cup dry honey-roasted peanuts, coarsely chopped (optional) Directions 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. 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. Rate it Print Nutrition Facts (per serving) 314 Calories 10g Fat 31g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 314 % Daily Value * Total Fat 10g 13% Saturated Fat 2g 10% Cholesterol 53mg 18% Sodium 800mg 35% Total Carbohydrate 31g 11% Total Sugars 3g Protein 18g Vitamin C 2.4mg 12% Calcium 25mg 2% Iron 2.3mg 13% Potassium 560mg 12% Folate, total 38.2mcg Vitamin B-12 0.2mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.