"The belly rules the mind."--Spanish Proverb

Szechuan Chicken Recipe

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This recipe for Szechuan Chicken, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Norton
Added: Monday, January 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 large chicken breasts (4 cutlets cut in 1" cubes)
1 T cornstarch
3 T soy sauce
1 T sherry
2 t white sugar
1 t white vinegar
1 t crushed red pepper

Directions:
Directions:
Blend cornstarch with 1 T soy sauce. Mix in chicken and set aside.

Blend 2 T soy sauce with sherry, sugar and vinegar. Combine and set aside.

Heat skillet to 375 and cook pepper in some peanut oil until brown. Add chicken and stir fry for 3 minutes. Remove chicken and set aside.

Stir fry for one minute a sliced scalion and1/2 t ground ginger.Mix in chicken and cook for 2 minutes, stirring constantly.

Add soy sauce mixture and stir fry for one minute. (may cook longer). Serve with rice. Recipe may be doubled, but don't double peanut oil. Super!

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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