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Spicy Szechwan Chicken



  • Prep Time: N/A
  • Cooking Time: N/A

Spicy Szechwan Chicken

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

DIRECTIONS
4 ts Cornstarch; divided
1 Clove garlic; minced fine
1 ts Sugar
1 Egg white
2 tb Soy sauce
2 tb Vegetable oil
3 tb Dry sherry
3/4 c Sliced bamboo shoots
1 ts Grated peeled fresh
-gingeroot
1/4 c Diced green chilies
2 tb Chopped green onion
1/2 c Roasted; skinned peanuts

Cut chicken into 2- by 1/2-inch strips. Place in a large pie plate.
Sprinkle 2 tsp. cornstarch over chicken and mix well to coat chicken. Add
egg white and mix again. Heat oil in wok or a 12-inch frying pan. Add
chicken and bamboo shoots and stir-fry about 3 minutes (use a wooden spoon
or wooden fork). Add chilies and peanuts; stir-fry 2 minutes. Combine all
remaining ingredients except green onion with remaining 2 tsp. cornstarch
and add to wok or pan. 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. (66 min left), (H)elp, More? Converted by
MMCONV vers. 1.10

Ingredients:

1 lb Chicken breasts

Serves:

1 Servings

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