Princess Chicken- Szechuan
Yield
8 servingsPrep
10 minCook
5 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
chicken thighs, boneless, skinless
or 1 pound breasts, skinned, boned |
|
| 3 | tablespoons |
cornstarch
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 10 | each |
hot chili peppers
1 inch |
*
|
| Seasoning sauce | |||
| 1 | tablespoon |
sherry
dry |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 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 |
|
| ½ | cup |
peanuts, unsalted
roasted, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
chicken thighs, boneless, skinless
or 1 pound breasts, skinned, boned |
|
| 45 | ml |
cornstarch
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 1E+1 | each |
hot chili peppers
1 inch |
*
|
| Seasoning sauce | |||
| 15 | ml |
sherry
dry |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cornstarch
|
|
| 5 | ml |
sesame oil
|
|
| 237 | ml |
vegetable oil
|
|
| 5 | ml |
peppercorns
szechuan |
|
| 5 | ml |
ginger
minced |
|
| 118 | ml |
peanuts, unsalted
roasted, chopped |
*
|
Directions
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.
