Princess Chicken- Szechuan

45 minutes Prep: 10 minutes Cook: 5 minutes

533 calories per serving view nutrition facts

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2	pounds	chicken thighs	or 1 pound breasts, skinned, boned
3	tablespoons	cornstarch
1	tablespoon	soy sauce
10	each	hot peppers	1 inch

Seasoning sauce
1	tablespoon	sherry	dry
2	tablespoons	soy sauce
1	tablespoon	sugar
1	teaspoon	salt
1	teaspoon	cornstarch
1	teaspoon	sesame oil
1	cup	vegetable oil
1	teaspoon	peppercorns	szechuan
1	teaspoon	ginger	minced
1/2	cup	peanuts, unsalted	roasted, chopped

Lightly pound chicken with the broad side of a cleaver; cut into 1 inch pieces.

Combine cornstarch and soy sauce in medium bowl; add chicken; mix well.

Let stand 30 minutes.

Cut stems from dried peppers.

Combine ingredients for seasoning sauce in a small bowl and mix well.

Set aside.

Heat oil in wok over high heat 1 minute; stir-fry chicken pieces about 2 minutes until very lightly browned.

Remove chicken with a slotted spoon, draining well over wok; set aside.

Remove oil from wok, except 2 tablespoon; heat oil over medium heat.

Stir-fry peppers and peppercorns until peppers turn dark brown.

Add ginger and cooked chicken; stir-fry 1 minute.

Add seasoning sauce; stir well and cook until sauce thickens slightly.

Remove wok from heat and stir 6 to 8 servings.

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Serving Size 155g

Amount per Serving

Calories 533 75% of calories from fat