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


Credit: Jason Donnelly

Recipe Summary test

20 mins
15 mins
35 mins
5 cups chicken mixture, 3 cups rice


Ingredient Checklist


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.

  • 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; fat 10g; cholesterol 53mg; saturated fat 2g; carbohydrates 31g; mono fat 2g; poly fat 3g; insoluble fiber 4g; sugars 3g; protein 18g; vitamin a 3482.7IU; vitamin c 2.4mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 6.4mg; vitamin b6 0.3mg; folate 38.2mcg; vitamin b12 0.2mcg; sodium 800mg; potassium 560mg; calcium 25mg; iron 2.3mg.