A recipe for Spicy Szechuan Chicken, From Joan Johnson. Follow the simple recipe instructions for Spicy Szechuan Chicken, From Joan Johnson shared by other home cooking experts.
Ingredients1 lb. Boneless chicken breasts -skinned
4 Tsp. Cornstarch, divided
1 Egg white
2 Tbs. Vegetable oil
3/4 c. Thinly sliced drained canned -bamboo shoots
1/4 c. Diced green chiles
1/8 c. Shelled roasted peanuts
1 Clove garlic, minced fine
1 Tsp. Sugar
2 Tbs. Light soy sauce
3 Tbs. Dry sherry
2 Tbs. Finely chopped green onions
1 Tsp. Grated peeled fresh ginger
Directions1. Cut chicken into 2 x 1/2 inch strips. Place in a large pie plate.
Sprinkle 2 Tsp. cornstarch over chicken and mix well to coat. Add egg white and mix again. 2. Heat oil in wok or a 12 inch frying pan. Add chicken and bamboo
shoots and stir fry for about 3 minutes (using a wooden spoon or wooden fork). Add chiles and peanuts; stir fry for 2 minutes. 3. Combine all remaining ingredients except green onion with remaining 2 tsp. cornstarch and add to wok. 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. Food exchanges per serving: 4 meats, 1 vegetable 1 serving is 2/3 cup. This recipe yields 4 cups.