Spicy Szechwan Chicken Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Chicken breasts,
1 each: Clove garlic, minced fine
4 tsp: Cornstarch, divided
1 tsp: Sugar,
1 each: Egg white,
2 tbsp: Soy sauce,
2 tbsp: Vegetable oil,
3 tbsp: Dry sherry,
3/4 cup: Sliced bamboo shoots,
1 tsp: Grated peeled fresh gingeroot,
1/4 cup: Diced green chilies,
2 tbsp: Chopped green onion,
1/2 cup: Roasted, skinned peanuts
Directions:
Cut chicken into 2- by 1/2-inch strips. Place in a large pie plate.
Sprinkle 2 tsp. cornstarch over chicken and mix well to coat chicken.
Add egg white and mix again. Heat oil in wok or a 12-inch frying pan.
Add chicken and bamboo shoots and stir-fry about 3 minutes (use a
wooden spoon or wooden fork). Add chilies and peanuts; stir-fry 2
minutes. Combine all remaining ingredients except green onion with
remaining 2 tsp. cornstarch and add to wok or pan. 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.
Source from luhu.jp
Sprinkle 2 tsp. cornstarch over chicken and mix well to coat chicken.
Add egg white and mix again. Heat oil in wok or a 12-inch frying pan.
Add chicken and bamboo shoots and stir-fry about 3 minutes (use a
wooden spoon or wooden fork). Add chilies and peanuts; stir-fry 2
minutes. Combine all remaining ingredients except green onion with
remaining 2 tsp. cornstarch and add to wok or pan. 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.
Source from luhu.jp