Szechuan Chicken

Recipe by SharleneW
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • With knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/2-inch thick slices.
  • In medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, and crushed red pepper; add chicken, tossing to coat.
  • In wok or large non-stick skillet, heat 1 tablespoon oil over medium-high heat until very hot.
  • Add green onions and red and green peppers and cook, stirring frequently, until vegetables are tender-crisp, 2 to 3 minutes.
  • With slotted spoon transfer vegetables to bowl.
  • Increase heat to high and add remaining 1 tablespoon oil to skillet; heat until very hot.
  • Add chicken mixture and stir-fry until chicken looses its pink color throughout, 2 to 3 minutes. (I suggest cutting one of the larger pieces to make sure it is cooked through.).
  • Return vegetables to pan; heat through.
  • To serve, transfer chicken and vegetables to warm platter and sprinkle with peanuts.
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