Chinese recipes

Spicy Szechwan Chicken

Course : Chinese
Serves: 1

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Ingredients:

1 pound chicken breasts

4 teaspoons cornstarch -- divided

1 clove garlic -- minced fine

1 teaspoon sugar

1 large egg white

2 tablespoons soy sauce

2 tablespoons vegetable oil

3 tablespoons dry sherry

3/4 cup sliced bamboo shoots

1 teaspoon grated peeled fresh gingerroot

1/4 cup diced green chilies

2 tablespoons chopped green onion

1/2 cup roasted -- skinned peanuts

Preparation / Directions:

Cut chicken into 2- by 1/2-inch strips. Place in a large pie plate. Sprinkle 2 tsp. 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 (use a wooden spoon or wooden fork). 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

Spicy Szechwan Chicken

Ingredients:

Preparation / Directions:

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