Amazing Spicy Szechuan Chicken
Quick, easy, aromatic, and tasteful. Thanks.
Yield
4 servingsPrep
10 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound | chicken breasts |
|
| 4 | teaspoon |
cornstarch
divided |
|
| 1 | clove |
garlic
minced |
|
| 1 | teaspoon | sugar |
|
| 2 | tablespoon | soy sauce, tamari |
|
| 2 | tablespoon | vegetable oil |
|
| 3 | tablespoon |
sherry
dry |
|
| ¾ | cup |
bamboo shoots
sliced |
|
| 1 | teaspoon |
ginger root
peeled, minced |
|
| ¼ | cup |
green chili peppers
diced |
|
| 2 | tablespoon |
scallions, spring or green onions
chopped |
|
| ½ | cup |
peanuts
roasted, skinned |
|
Trans-fat Free, Low Carb
Directions
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.
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