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Amazing Spicy Szechuan Chicken


Quick, easy, aromatic, and tasteful. Thanks.













Trans-fat Free, Low Carb


1 pound chicken breasts
4 teaspoon cornstarch
1 clove garlic
1 teaspoon sugar
2 tablespoon soy sauce, tamari
2 tablespoon vegetable oil
3 tablespoon sherry
¾ cup bamboo shoots
1 teaspoon ginger root
peeled, minced
¼ cup green chili peppers
2 tablespoon scallions, spring or green onions
½ cup peanuts
roasted, skinned


Cut chicken into 2- by ½-inch strips. Place in a large pie plate. Sprinkle 2 teaspoon 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.

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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 197g (6.9 oz)
Amount per Serving
Calories 37446% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 613mg 26%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 82g
Vitamin A 1% Vitamin C 7%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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