Spicy Szechwan Chicken

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

Ingredients:

1 pound Chicken breasts
4 teaspoon Cornstarch -- divided
1 Clove garlic -- minced fine
1 teaspoon Sugar
1 large egg white
2 tablespoon Soy sauce
2 tablespoon Vegetable oil
3 tablespoon Dry sherry
3/4 cup Sliced bamboo shoots
1 teaspoon Grated peeled fresh gingeroot
1/4 cup Diced green chilies
2 tablespoon Chopped green onion
1/2 cup Roasted -- skinned peanuts
 

Preparation / Directions:

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)


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