Szechwan Chicken
- Author
- Chip Jacobs (adapted from Art of Wok Cooking)
- Prep time
- 15 minutes
Ingredients
| 1 | tbs | cornstarch | |
| 3 | tbs | soy sauce | |
| 2 | chicken breasts | chopped to 1/2 inch cubes | |
| 1 | Tbsp | dry sherry or white wine | |
| 2 | tsp | sugar | |
| 1 | tsp | rice vinegar | |
| 1/4 | cup | peanut oil | or less |
| 1/2 | tsp | red pepper flakes | |
| 2 | green onions | ||
| 1/2 | tsp | ginger root | minced |
| 1/2 | cup | dry roasted peanuts | |
| vegetables of choice | chopped to bite size pieces | ||
| rice | cooked |
Directions
Add 1 tbs soy sauce (or enough to coat chicken) to chicken and set aside.
Combine remaining 2 tbsp soy sauce, sherry, sugar and vinegar and set aside.
Heat oil in uncovered walk until it sizzles when a drop of water is added. Add red pepper flakes and stir till almost black. Add chicken and stirfry till cooked (about 5 minutes). Strain out chicken and add to bowl lined with papper towel and set aside.
Add ginger root, green oinons and any other vegetables and stir fry till crisp-tender stage. Add chicken back. Stir sherry mixture and add to wok. Immediately add peanuts. As soon s wok mixture thickens, remove from heat and serve over rice.
Notes
In the vegetable phase hard vegetables like carrots and possibly broccoli might be better added first and given a head start before something like snow peas. For carrots and sometimes broccoli also I will use a pan lid to seal off the wok to steam the carrots to facilitte softening.
Tags: entree new years dinner