SPICY SZECHWAN CHICKEN RECIPE

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INGREDIENTS: 1 lb. boneless chicken breasts, skinned 4 tsp. cornstarch, divided 1 egg white 2 Tbls. vegetable oil 3/4 C. thinly sliced drained canned bamboo shoots 1/4 C. diced green chilies 1/8 C. shelled roasted peanuts 1 clove garlic, minced fine 1 tsp. sugar 2 Tbls. light soy sauce 3 Tbls. dry sherry 2 Tbls. finely chopped green onions 1 tsp. grated peeled fresh ginger DIRECTIONS: Cut chicken into 2x1/2-inch strips. Place in a large pie plate. Sprinkle 2 tsp. cornstarch over chicken and mix well to coat. Add egg white and mix again. Heat oil in wok or a 12-inch frying pan. Add chicken and bamboo shoots and stir fry for about 3 minutes (using a wooden spoon or wooden fork). Add chilies and peanuts; stir fry for 2 minutes. Combine all remaining ingredients except green onion with remaining 2 tsp. cornstarch and add to wok. Stir fry and heat until sauce is thick and smooth. Add green onion. Stir-fry 30 seconds to warm onions. CLick here to print the recipe : Try an other recipe: Back to home Random recipe Most popular recipes