Thursday, May 21, 2015

Recipe: Szechuan Chicken

Posted by at 5:13 PM Read our previous post
This has long been a favorite recipe of mine clipped from a magazine many, many years ago.
Prep time: 20 min
Cooking time: 5 min
Makes: 4 servings

4 boneless chicken breasts sliced into 1-inch cubes
1 egg white
2 tbsp cornstarch
2 tbsp each dry sherry and ketchup
1 tbsp each sugar, soy sauce, sesame seed oil and white vinegar
1/4 tsp cayenne pepper (less or more if preferred)
1/2 tsp dried red chilies (optional)
1-inch piece fresh gingerroot, finely chopped
2 whole green onions, chopped
assortment of vegetables to stir fry
1/4 cup raw unsalted peanuts

In small bowl whisk 1 tbsp of cornstarch into mixed egg white, add chicken and stir, set aside.

Whisk until blended remaining 1 tbsp cornstarch with dry sherry, ketchup, sugar, soy sauce, sesame oil, vinegar and cayenne. Set aside.

Chop stir fry vegetables into about 1/2-inch pieces.

Add oil to stir fry pan and heat. Add peanuts and turn to medium. Fry, stirring constantly until nuts are golden, about 2 minutes and then immediately remove and drain on paper towel.

Add chicken mix to pan, stir fry until down and remove.

Add chilies (if you are using them), ginger, green onions, and vegetables. Stir fry until almost done. Add soy sauce mixture and stir until piping hot. Turn out onto platter with chicken and sprinkle with peanuts.

No comments:

Post a Comment

© Clever Monkey Graphics is powered by Blogger - Template designed by Stramaxon - Best SEO Template