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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A famous Szechwan dish that tempts your palate with a full range of tastes. Popular entree at your favorite Chinese restaurant now made in your kitchen. Ingredients:
12 oz chicken breast, cut in thin strips. |
4 tbs peanut or corn oil. |
2 or 3 dried red chilles, diced. |
2 cloves garlic, peeled and sliced. |
4 to 6 slices, sliced ginger root (thin) |
1 tbs dry sherry |
1 tsp sesame oil (must) |
3 scallions, cut into small rounds. |
3 oz roasted peanuts. |
for the marinade |
1/2 tsp salt |
2 tsp light soy sauce |
2 tsp dry sherry |
1 tsp cornstarch |
1 tbs egg white, beaten |
for the sauce |
1 tbs soy sauce |
2 tbs chili sauce |
2 tsp white wine vinegar |
2 tsp sugar |
1 1/2 tsp cornstarch |
6 tbs vegetable broth |
Directions:
1. Prepare the Marinade:
2. Add the salt, soy sherry,cornstarch and eggwhite. Mix well and marinate over the chicken strips for 30 minutes.
3. Prepare the sauce:
4. Mix together the soy, chili sauce, vinegar sugar, cornstarch and stock.
5. Heat a Wok over high heat util smoke rises. Add the oil and swirl it around. Add the dried chili, stir then add garlic and ginger and stir to relase their aroma. (AHHHH, it's coming together)
6. Add chicken, sliding your metal spatula to the bottom of the wok, turn and toss for 60 seconds.
7. Splash in the sherry around the side of the wok, stirring and tossing continously.
8. Add the scallions and continue to stir for 45 seconds. the chicken should be almost cooked by now.
9. Add the Sauce to the Wok. Continue to stir while it thickens.
10. Add the peanuts, stir to mix for a few more times, transfer to a warm serving plate.
11. Drizzle the sesame oil,and slighly toss.
12. Serve over Rice....Delish.
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