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Spicy Szechwan Chicken Ingredients: 1 pound chicken breasts 1 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 3/4 cup sliced bamboo shoots 1 teaspoon grated peeled fresh -ginger-root 1/4 cup diced green chilies 2 tablespoons chopped green onion 1/2 cup Roasted, skinned peanuts Directions: Cut the chicken into 2- by 1/2-inch strips. Place in a large pie plate. Sprinkle 2-teaspoons 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 the chicken and bamboo shoots. Stir-fry about three 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-teaspoons 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 Yield one serving.
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