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 -skinned4 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.
