Amazing Spicy Szechuan Chicken
Quick, easy, aromatic, and tasteful. Thanks.
Yield
4 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breasts
|
|
| 2E+1 | ml |
cornstarch
divided |
|
| 1 | clove |
garlic
minced |
|
| 5 | ml |
sugar
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 45 | ml |
sherry
dry |
|
| 177 | ml |
bamboo shoots
sliced |
|
| 5 | ml |
ginger root
peeled, minced |
|
| 59 | ml |
green chili peppers
diced |
|
| 3E+1 | ml |
scallions, spring or green onions
chopped |
|
| 118 | ml |
peanuts
roasted, skinned |
|
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.
