Hunan Chicken And Nuts

Recipe Ingredients

1/4 cup	59ml	Chicken stock
		= (or canned chicken broth)
1 tablespoon	15ml	Chili garlic sauce
1 tablespoon	15ml	Tomato paste
2 teaspoons	10ml	Soy sauce
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Salted black beans - rinsed, drained,
		And coarsely chopped
1		Ground toasted Sichuan peppercorns
		For The Marinade
1		Egg
1/4 cup	15g / 0.5oz	Cornstarch
		For The Dish
1/2 lb	227g / 8oz	Boneless skinless chicken - cut 1/2" pieces
		= (breasts or thighs)
		Vegetable oil - for deep-frying
4		Asparagus spears - tough ends trimmed,
1		Cut on the bias into 1/2" pieces
1		Zucchini - cut on the bias (small)
		Into 1/4" slices
		= (or Chinese okra, cut on the bias
		Into 1/4" slices)
1/3 cup	78ml	Toasted peanuts

Recipe Instructions

Stir the stock, chili garlic sauce, tomato paste, soy sauce, sugar, black beans and ground Sichuan peppercorns together until the sugar is dissolved.

For the Marinade: Stir the egg and cornstarch together in a medium bowl until smooth. Add the chicken and stir to coat. Let stand for 10 minutes.

For the Dish: Pour enough vegetable oil into a 2-quart saucepan to fill 3 inches. Heat over medium heat to 350 degrees. Deep-fry the chicken, a few pieces at a time, turning occasionally, until golden brown, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Reserve the oil.

Heat a wok over high heat until hot. Add 1 tablespoon of the reserved oil and swirl to coat the sides. Add the asparagus and zucchini and stir-fry until tender-crisp, 1 1/2 to 2 minutes. Pour in the sauce and bring to a boil. Stir in the chicken and simmer until heated through, about 1 minute. Stir in the peanuts until coated. Scoop onto a warm serving platter and serve immediately.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Father-Son - Masters) - from the TV FOOD NETWORK CANADA

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