Spicy Szechuan Chicken, From Joan Johnson

Recipe Ingredients

1 lb	454g / 16oz	Boneless chicken breasts - skinned
4 teaspoons	20ml	Cornstarch - divided
1		Egg white
2 tablespoons	30ml	Vegetable oil
3/4 cup	177ml	Thinly sliced drained canned - bamboo shoots
1/4 cup	36g / 1.3oz	Diced green chiles
1/8 cup	29ml	Shelled roasted peanuts
1		Garlic - minced fine
1 teaspoon	5ml	Sugar
2 tablespoons	30ml	Light soy sauce
3 tablespoons	45ml	Dry sherry
2 tablespoons	30ml	Finely chopped green onions
1 teaspoon	5ml	Grated peeled fresh ginger

Recipe Instructions

1. Cut chicken into 2 x 1/2 inch strips. Place in a large pie plate. Sprinkle 2 t cornstarch over chicken and mix well to coat. Add egg white and mix again.

2. Heat oil in wok or a 12 inch frying pan. Add chicken and bamboo shoots and stir fry for about 3 minutes (using a wooden spoon or wooden fork). Add chiles and peanuts; stir fry for 2 minutes.

3. Combine all remaining ingredients except green onion with remaining 2 tsp. cornstarch and add to wok. Stir fry and heat until sauce is thick and smooth and mixture is well-blended. Add green onion. Stir-fry 30 seconds to warm onions. Serve immediately.

Source:
Family Circle - 9/16/97

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.