Chicken stir-fry with spicy Sichuan sauce from Fine Cooking Annual, Volume 2: A Year of Great Recipes, Tips & Techniques by Fine Cooking Magazine

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Notes about this recipe

  • averythingcooks on April 19, 2021

    I wanted to make stir fry & had 8 oz of pork tenderloin to use (in place of 1 lb of chicken called for here). I upped the veg (adding matchstick carrots & red onion to the broccoli & peppers called for) to accommodate a full recipe of the really flavourful sauce. I also added frozen peas (in place of snap peas) at the end. I mixed in our favourite thin noodles & added a handful of chopped cashews to each bowl. A repeat for sure.

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