Szechwan Chicken

  Posted on February 8, 2011  by Leslie Blythe  1 comment

Beyond Parsley

Here is one of our very favorite recipes from one of the best Junior League cookbooks called Beyond Parsley, Published June 1984 by Junior League of Kansas City, Missouri. This is quick, easy and delicious.

Szechwan Chicken

Serves 4

1 Tbs cornstarch
3 Tbs soy sauce, divided
2 lager chicken breasts, boned, skinned and cut into 1/2 inch cubes
1 Tbs dry sherry
2 tsp sugar
1 tsp vinegar
1/4 cup of oil
1 tsp crushed red pepper
2 scallions, sliced
1/2 tsp ground ginger
1/2 cup peanuts

Combine the cornstarch and 1 tablespoon soy sauce in bowl. Add chicken, stir to coat and set aside.

Combine 2 tablespoons soy sauce, sherry, sugar, and vinegar; set aside.

Heat oil in wok; add red pepper and cook until black. Add chicken and cook two minutes; remove chicken and set aside.

Add scallions and ginger; stir-fry for 1 minute. Return chicken to wok and cook 2 minutes, stirring constantly. Add soy sauce mixture and stir 1 minute. Add peanuts. Serve over rice.