Spicy szechuan chicken

6 Servings

Ingredients

Quantity Ingredient
1 pounds Boneless chicken breasts skinned
4 teaspoons Cornstarch, divided
1 Egg white
2 tablespoons Vegetable oil
¾ cup Thinly sliced drained canned bamboo shoots
¼ cup Diced green chiles
⅛ cup Shelled roasted peanuts
1 Clove garlic, minced fine
1 teaspoon Sugar
2 tablespoons Light soy sauce
3 tablespoons Dry sherry
2 tablespoons Finely chopped green onions
1 teaspoon Grated peeled fresh ginger

Directions

1. Cut chicken into 2 x ½ inch strips. Place in a large pie plate.

Sprinkle 2 t cornstarch over chicken and mix well to coat. Add egg white and mix again.

2. Heat oil in wok or a 12 inch frying pan. Add chicken and bamboo shoots and stir fry for about 3 minutes (using a wooden spoon or wooden fork). Add chiles and peanuts; stir fry for 2 minutes.

3. Combine all remaining ingredients except green onion with remain- ing 2 tsp. cornstarch and add to wok. Stir fry and heat until sauce is thick and smooth and mixture is well-blended. Add green onion.

Stir-fry 30 seconds to warm onions. Serve immediately.

Food exchanges per serving: 4 meats, 1 vegetable 1 serving is ⅔ cup. This recipe yields 4 cups.

Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.

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