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Szechwan Chicken Recipe

by CookEatShare Cookbook

Ingredients

1 tbsp. cornstarch 3 tbsp. soy sauce 2 whole chicken breasts, skinned, boned and cut in 1/2 inch cubes 1 tbsp. dry sherry 2 tbsp. sugar 1 tbsp. cider vinegar

1/4 c. peanut oil 1/2 to 1 teaspoon red pepper flakes 2 scallions, including tops 1/2 teaspoon peeled, chopped fresh ginger root 1/2 c. dry roasted peanuts

Directions

1. Blend cornstarch and 1 Tbsp. soy sauce in 2-3 c. bowl. Fold in chicken and set aside. Mix remaining 2 Tbsp. soy sauce, sherry, sugar, and vinegar in small dish. Heat oil in wok or possibly open fry pan to about 375 degrees; add in pepper flakes and stir, cook till black, 20 seconds. Add in chicken, stir fry about 5 min. Remove chicken and set aside. Add in green onions and ginger root and stir fry 1 minute. Add in the chicken and stir fry 2 more min. Add in the sherry mix and peanuts. Stir fry 1 minute. Serve with warm rice.

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