Recipe Hot and Spicy Spicy Szechuan Chicken, From Joan Johnson
 

Spicy Szechuan Chicken, From Joan Johnson Hot

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.


Ingredients

1 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


Directions

1. 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.

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Spicy S Chicken

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Reviewed by Tracy
September 14, 2010
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Can't wait to try it!

 
 

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