Course : Chicken
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 pounds Chicken thighs -- or 1 lb breasts -- skinned and boned
3 tablespoons Cornstarch
1 tablespoon Soy sauce
10 medium Dried hot peppers -- (1 inch)
1 tablespoon Dry sherry
2 tablespoons Soy sauce
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1 cup Vegetable oil
1 teaspoon Szechuan peppercorns
1 teaspoon Ginger -- minced
1/2 cup Unsalted roasted peanuts -- chopped

Preparation / Directions:

Lightly pound chicken with the broad side of a cleaver; cut into 1 inch pieces; combine cornstarch and soy sauce in medium bowl; add chicken; mix well. Let stand 30 minutes. Cut stems from dried peppers. Combine ingredients for seasoning sauce in a small bowl and mix well. Set aside. Heat oil in wok over high heat 1 minute; stir-fry chicken pieces about 2 minutes until very lightly browned; remove chicken with a slotted spoon, draining well over wok; set aside. Remove oil from wok, except 2 tbsp; heat oil over medium heat; stir-fry peppers and peppercorns until peppers turn dark brown; add ginger and cooked chicken; stir-fry 1 minute; add seasoning sauce; stir well and cook until sauce thickens slightly; remove wok from heat and stir in peanuts. Serve hot.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chicken Recipes