Chwan Chicken

24 Aug

Szechwan Chicken, Green Banana’s and Curry Cabbage

Cooked up something different and interesting the other day, we enjoyed it tremendously. The szchewan chicken, I still don’t know how to pronounce it, so we called it chwan with my husband. There was a few things I did not have so, I guess its appropriate to call it Chwan because it missed the Sze, ha! The recipe came from, look it up and also try my recipe below, you shall definitely enjoy it.


  • 1/4 kg Chicken
  • 2 tsp corn flour ( I like limiting my meals to processed stuff, original recipe uses 2 tbsps)
  • 1/4 tsp salt
  • 1/2 tsp five spice powder (I didn’t have this used a bit of paprika, tandoori, coriander powder)
  • 2 tsps of oil
  • 1 tsp finely chopped garlic
  • 1 tsp finely chopped ginger
  • 2 spring onions

For The Sauce :

  • I cup chicken stock (used knorr chicken cubes. Put one in a cup and add hot water, stir)
  • 1 1/2 tsp sugar
  • 1 tbsp soya sauce
  • 1 tsp vinegar
  • 1/4 tsp five spice powder (same as above)
  • 1/4 tsp black pepper
  • 1 tsp of corn flour – in one tbsp stock/ water


  1. Coat chicken in corn flour, salt and five-spice powder. Brush off excess.
  2. Stir-fry the chicken until lightly coloured. Remove from pan. Pour off all but 2 tsp of oil.
  3. Add garlic and ginger. Cook for 30 seconds before adding onions and all the sauce ingredients (mix all sauce ingredients together).
  4. Bring to a boil, return chicken to pan, heat through and serve.
Green Bananas
– 8 large green bananas
– 6 tbsps oil
First peel the bananas and boil in salty water. I added a bit of vinegar for taste.
Ensure you remove the bananas before they are well done. Drain and add cold water to ensure they don’t keep on cooking, least they become mushy
Cut up the bananas into quaters for easy frying on pan
Heat oil on pan and add in your bananas, keep the heat on medium so the bananas don’t burn
Cook them in bunches, avoid overcrowding the pan.
Curry Cabbage
2 tsp of oil
1 finely chopped onion
2 large tomatoes
2 large carrots grated
2 cups of Cabbage
2 tsps Curry Powder
1/2 tsp black pepper
Heat the oil in a pan and add the onions. Cook until they become transparent then add the curry powder and black pepper
After a minute add the tomatoes, allow them to cook until they are broken and form a thick paste
Add the cabbage and the grated carrots, cover with a lid and let the cabbage cook on steam
You can allow them to cook as much or as less as you wish, depending on whether you want them crunchy or well done.
Once done drizzle cut coriander, mix and turn off the heat.
Serve and enjoy with a glass of cold juice!


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Posted by on August 24, 2012 in Chicken


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