Spicy Szechuan Chicken~ From Joan Johnson Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Boneless chicken breasts skinned,
4 tsp: Cornstarch, divided
1: Egg white,
2 tbsp: Vegetable oil,
3/4 cup: Thinly sliced drained canned bamboo shoots,
1/4 cup: Diced green chiles,
1/8 cup: Shelled roasted peanuts,
1 Clove: garlic, minced fine
1 tsp: Sugar,
2 tbsp: Light soy sauce,
3 tbsp: Dry sherry,
2 tbsp: 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 t 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 remain-
ing 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.
Source from luhu.jp
Sprinkle 2 t 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 remain-
ing 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.
Source from luhu.jp