Simple Szechwan Chicken
Ready In: 30 mins
Serves: 4
Ingredients
- 2 chicken breasts, skinned & deboned
- 2 1⁄2 tablespoons soy sauce
- 2 1⁄2 tablespoons dry sherry
- 2 1⁄2 teaspoons cornstarch
- 1⁄4 teaspoon sugar
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon crushed red pepper flakes
- 6 green onions
- 2 medium green peppers
- 2 tablespoons canola oil
- 1⁄2 cup roasted almonds or 1⁄2 cup dry roasted peanuts or 1⁄2 cup cashews
Directions
- Slice each breast into thin 1/8-inch-thick slices.
- In medium-size bowl, mix chicken, soy sauce, sherry, cornstarch, sugar, ginger and crush red pepper; set aside.
- Cut green onions crosswise into 2 inch pieces; cut green peppers into bite-size pieces.
- In skillet or wok over medium-high heat, in 2 tablespoons hot salad (or canola) oil, cook green onions and peppers, stirring quickly and frequently, until vegetables are tender-crisp, about 2 minutes. With slotted spoon, remove vegetables to a bowl. In same skillet or wok over medium heat cook peanuts, cashews or almonds until slightly browned, stirring frequently. With slotted spoon, remove peanuts to bowl with vegetables.
- Cook Chicken mixture in skillet or wok, stirring quickly and constantly, until chicken is tender, about 2 to 3 minutes. Return vegetables with any juices and nuts to skillet; heat through.
- Serve over rice.
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