Kosher chicken szechwan style

Kosher Chicken Szechwan Style

I made this last night for dinner. It was terrific. Go for it!

Kosher Chicken Szechwan Style


4 Kosher Chicken Breasts diced
2 tbs. Corn Flour
2 Whole dried Red Chilies, chopped into ½ inch pieces
1 ½ tbs. Szechwan Peppercorns
1 tbs. Yellow Bean Paste
1/2 tsp. Ground chili pepper, fried in 1 tbs. oil
2 Cucumbers, cut into matchsticks
1 Red Bell Pepper sliced


2 tbs. Soy sauce
1 tsp. Sugar
1 tbs. Green Onions, finely chopped
1 tsp. Red Chili Oil
1 tsp. Sesame Seeds
2 tbs. smooth Peanut Butter, creamed with a little sesame oil
Salt and freshly Ground Black Pepper to taste.


In a mixing bowl add chicken and corn flour, mix well. Heat oil in a wok on medium heat. Add chicken stir to make sure the chicken pieces don’t stick together. Fry until the chicken turns light golden color, about 8-10 minutes. Remove and drain on paper towel.

Pour the oil off, and leave about 1/4 cup in the wok. Add Szechwan peppercorns and whole dried chili. Fry until fragrant. Then add chicken, peanut Butter, yellow bean paste, fried ground chili pepper with oil, salt and sugar. Quick stir fry until cooked through. Add spring onion last, stir well. Place this on a serving platter. Serve with steamed rice, a salad and some fresh bread.

A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.

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About the Author
Chef Ceaser has been a kosher chef for 37 years.
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