Print Recipe

Spicy Szechwan Chicken

RG

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 4 teaspoons cornstarch, divided
  • 1 egg white
  • 2 tablespoons vegetable oil
  • 3/4 cup thinly sliced, drained, canned bamboo shoots
  • 1/4 cup diced, drained green chilies
  • 1/2 cup shelled, roasted, skinned peanuts
  • 1 clove garlic, minced fine
  • 1 teaspoon sugar
  • 2 tablespoons soy sauce
  • 3 tablespoons dry sherry
  • 1 teaspoon grated, peeled, fresh gingerroot
  • 2 tablespoons finely chopped green onion

Instructions

  1. Cut chicken into 2 x 1/2-inch strips. Place in large pie plate. Sprinkle 2 teaspoons cornstarch over chicken and mix well to coat chicken. Add egg white and mix again.
  2. Heat oil in a 12-inch frying pan. Add chicken and bamboo shoots and stir-fry about 3 minutes (use a wooden spoon or wooden fork).
  3. Add chilies and peanuts; stir-fry for 2 minutes.
  4. Combine all remaining ingredients except green onion in a separate bowl with remaining 2 teaspoons cornstarch and add to the pan.
  5. Stir-fry and heat until sauce is thick and smooth and mixture is well blended.
  6. Add green onion. Stir-fry for 30 seconds to warm onions.
  7. Serve immediately.

Makes 6 servings, 2/3 cup each.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, RD, MS and Katharine Middleton


Recipe Goldmine

Join our Facebook group




Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.