Szechuan Chicken

Course : Chicken
Serves: 4
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3 tablespoons white wine
1/4 cup soy sauce
1 tablespoon dark brown sugar
1 tablespoon sesame oil
1 teaspoon worcestershire sauce
1 tablespoon water
3 tablespoons cornstarch
3 cups boneless chicken
3 tablespoons peanut oil
2 tablespoons crushed red chiles
1/4 cup scallions
1/4 cup scallions

Preparation / Directions:

combine two-thirds the wine, half the soy sauce, brown sugar, sesame oil, worcestershire sauce, water, and one-third the cornstarch-mix well and set aside combine remaining soy sauce, wine, and cornstarch add diced chicken and toss to coat well cover and chill for 30-60 minutes heat oil in a wok, over a moderately-high flame add chiles, heat and stir for 10 seconds add chicken mixture, heat and stir for 8-10 minutes stir in sauce mixture, heat and stir until thickened spoon onto a serving platter garnish with minced scallions and toasted nuts serve hot, with hot cooked rice


Nutritional Information:

371 Calories (kcal); 16g Total Fat; (41% calories from fat); 41g Protein; 12g Carbohydrate; 99mg Cholesterol; 1161mg Sodium

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