Szechwan Chicken
1 tbsp cornstarch 3 tbsp soy sauce 2 whole chicken breasts, skinned and boned, cut into 1/2-inch cubes 1 tbsp dry sherry 1 tsp sugar 1 tsp vinegar 2 tbsp peanut oil 1/2 to 1 tsp dried red pepper flakes 2 green onions, including tops 1/2 tsp peeled and minced fresh gingeroot 1/2 cup dry roasted peanuts Blend cornstarch and 1 tablespoon soy sauce. Mix in chicken and set aside. Mix 2 tablespoons soy sauce, sherry sugar, vinegar; set aside. Heat oil in uncovered wok at 375*. When hot, add red pepper flakes, stir fry until black, 10 seconds. Add chicken, stir fry 2 minutes. Remove chicken set aside. Add onions and gingeroot, stir fry 1 minute. Add chicken, stir fry 2 minutes. Add sherry mixture, stir fry 1 minute. Stir in peanuts. Serve over hot rice.
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