"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Szechwan Chicken Recipe

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This recipe for Szechwan Chicken, by , is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Seay & Virginia Brown
Added: Monday, January 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 whole large chicken breasts
2 Tbs. soy sauce
2 Tbs. dry sherry
2 tsp. cornstarch
1/4 tsp. sugar
1/4 tsp. ground ginger
1/4 tsp. crushed red pepper
1/8 tsp. garlic powder
6 green onions
2 med. green peppers
1/2 C cashew nuts
cooking oil
Fresh broccoli buds (optional)

Directions:
Directions:
Cut boneless and skinless breasts into bite-sized pieces. Mix next 7 ingredients, add chicken and set aside. Cut onions into 2" pieces; cut peppers into bite sized pieces. In wok over medium high heat in 1 Tbs. hot oil, cook onions & peppers, stirring quickly until vegetables are tender crisp, about 10 minutes. With slotted spoon remove vegetables to small bowl. In wok over med. heat in 2 more tbs hot oil, cook nuts until lightly browned. Remove nuts and cook chicken until thoroughly done. Add nuts, peppers, onions and broccoli. Cook until broccoli is heated but not cooked. Serve over rice.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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