Szechwan Potato Topping

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Szechwan Potato Topping


  • 1 12 oz. boneless, skinless chicken breast, sliced
  • 1 tablespoon vegetable oil
  • 3 cups chopped bok choy or napa cabbage
  • ¼ cup (each) onion, sweet red peppers and sliced water chestnuts, chopped
  • 1 cup water
  • 1 tablespoon prepared Szechwan sauce
  • 1 tablespoon soy sauce
  • ½ teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 teaspoons cornstarch
  • 1 ½ teaspoons sugar
  • 6 Washington Russet potatoes, hot (baked)


  1. Stir fry the chicken in hot oil until no longer pink. Add vegetables and stir fry until crisp-tender. Combine water, Szechwan sauce, soy sauce, salt and pepper; dissolve cornstarch and sugar in mixture. Stir into vegetables; cook and stir until sauce is thickened and clear.

  2. Cut or pierce tops of potatoes lengthwise, squeeze ends and push toward center to open. Spoon chicken/vegetable mixture over potatoes. Vegetarian tip: Omit chicken and substitute 1 cup coarsely chopped broccoli.

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