Szechwan Chicken Recipe
This Szechwan Chicken gets its heat from crushed peppers and is best to serve with rice, or another mild dish to offset the spicy heat. Here€™s the delicious chicken recipe you can easily cook. This recipe is simple and tastes great. So enjoy cooking it!
Ingredients
2 whole large chicken breasts, skinned, boned, and each cut in half
2 tablespoons soy sauce
2 tablespoons dry sherry
2 teaspoons cornstarch
1/4 teaspoon sugar
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper
6 green onions
2 medium-sized green peppers
Salad oil
1/2 cup dry-roasted peanuts
Directions
1. With knife held in slanting position, almost parallel to the cutting surface, slice each breast half across width into 1/8 inch-thick slices. In medium-sized bowl, mix chicken and next 6 ingredients; set aside.
2. Cut green onions crosswise into 2-inch pieces; cut green peppers into bite-sized pieces. In 12-inch skillet or wok over medium-high heat, in 2 tablespoons hot salad oil, cook green onions and peppers, stirring quickly and frequently, until vegetables are tender-crisp, about
2 minutes. With slotted spoon, remove vegetables to small bowl.
3. In same skillet or wok over medium heat, in 3 more tablespoons hot salad oil, cook peanuts until lightly browned, stirring frequently. With slotted spoon, remove peanuts to bowl with vegetables.
4. In salad oil remaining in skillet or wok over high heat, cook chicken mixture, stirring quickly and constantly, until chicken is tender, about 2 to 3 minutes. Return vegetables with any juices and peanuts to skillet; heat through
2. Cut green onions crosswise into 2-inch pieces; cut green peppers into bite-sized pieces. In 12-inch skillet or wok over medium-high heat, in 2 tablespoons hot salad oil, cook green onions and peppers, stirring quickly and frequently, until vegetables are tender-crisp, about
2 minutes. With slotted spoon, remove vegetables to small bowl.
3. In same skillet or wok over medium heat, in 3 more tablespoons hot salad oil, cook peanuts until lightly browned, stirring frequently. With slotted spoon, remove peanuts to bowl with vegetables.
4. In salad oil remaining in skillet or wok over high heat, cook chicken mixture, stirring quickly and constantly, until chicken is tender, about 2 to 3 minutes. Return vegetables with any juices and peanuts to skillet; heat through
