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Szechwan Chicken Recipe

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This recipe for Szechwan Chicken, by , is from The Bolme Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie and Amy
Added: Saturday, February 4, 2006


4 boneless/skinless chicken breast halves
4 T. light soy sauce
2 T. dry sherry
4 T. cornstarch
6 T. peanut oil
6 dried red peppers
3 green onions, chopped
¾ c. peanuts, chopped
Sticky cooked rice or spaghetti noodles

4 T. dry sherry
4 T. dark soy sauce
4 tsp. brown sugar
2 T. sesame oil
2 tsp. Worcestershire sauce
2 T. water
2 T. cornstarch

Cut chicken into small chunks. Marinate in the light soy sauce, sherry and cornstarch. Crush the peppers and remove the stem ends. Combine the sauce ingredients and set aside.

Place peanut oil in hot wok or non-stick fry pan and add the red pepper pieces. Cook for 15 seconds. Add the chicken, marinade and all, and cook over high heat, stirring constantly for 10 minutes. Add the sauce mixture and cook until it thickens. Top with chopped green onions and peanuts.

Serve over sticky rice or spaghetti noodles.

Personal Notes:
Personal Notes:
One of Amy’s favorites.




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