Spicy szechuan chicken
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless chicken breasts skinned |
| 4 | teaspoons | Cornstarch, divided |
| 1 | Egg white | |
| 2 | tablespoons | Vegetable oil |
| ¾ | cup | Thinly sliced drained canned bamboo shoots |
| ¼ | cup | Diced green chiles |
| ⅛ | cup | Shelled roasted peanuts |
| 1 | Clove garlic, minced fine | |
| 1 | teaspoon | Sugar |
| 2 | tablespoons | Light soy sauce |
| 3 | tablespoons | Dry sherry |
| 2 | tablespoons | Finely chopped green onions |
| 1 | teaspoon | Grated peeled fresh ginger |
Directions
1. Cut chicken into 2 x ½ 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 remain- ing 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.
Food exchanges per serving: 4 meats, 1 vegetable 1 serving is ⅔ cup. This recipe yields 4 cups.
Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.
File