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Szechuan Chicken
1 T. corn starch
2 T soy sauce
2 large chicken breasts, boned, skinned, cut into ½” cubes
1 T Sherry
2 t white granulated sugar
1 t white vinegar (may substitute lemon juice)
2 T peanut oil
1 t crushed red pepper (usually 1/2 t is enough
2 scallions, sliced
1/2 t ground ginger
1/2 c cooked, salted peanuts
Blend cornstarch with 1 T. soy sauce in bowl; mix in chicken and set aside.
Combine remaining 2T. soy sauce, sherry, sugar, vinegar; set aside.
Heat peanut oil in wok over high heat (about 375 degrees). Add red pepper,
cook until black. Add chicken. Stir fry for 3 minutes. Remove chicken and
set aside.
Stir-fry scallions and ginger for 1 minute. Mix in chicken and
cook 2 minutes, stirring constantly. Add soy mixture; stir 1 minute. Mix in
salted peanuts.
Serves 4 to 6 persons.
Marge Odom
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