Spicy szechwan chicken

Yield: 1 Servings

Measure Ingredient
1 pounds Chicken breasts
1 each Clove garlic, minced fine
4 teaspoons Cornstarch, divided
1 teaspoon Sugar
1 each Egg white
2 tablespoons Soy sauce
2 tablespoons Vegetable oil
3 tablespoons Dry sherry
¾ cup Sliced bamboo shoots
1 teaspoon Grated peeled fresh gingeroot
¼ cup Diced green chilies
2 tablespoons Chopped green onion
½ cup Roasted, skinned peanuts

Cut chicken into 2- by ½-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.

Similar recipes