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Vegetables With Spicy Chicken in a Szechuan Sauce Recipe

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This recipe for Vegetables With Spicy Chicken in a Szechuan Sauce, by , is from Family & Friends Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diane Ciulla
Added: Saturday, January 10, 2009


2 boneless, skinless chicken breasts (3/4 lb)
1 tbsp rice, wine, or white vinegar
1 tbsp soy sauce
1 tbsp lemon juice
1 tbsp oil
1 tsp sesame oil
1 tsp grated fresh ginger
1/2 tsp Dijon mustard
1/4 tsp crushed dried chilies or flakes

Stir fry:
1 1/2 lb veggies
1 tbsp minced fresh chilies
2 tsp toasted sesame seeds.

**to toast sesame seeds, spread on a baking sheet, and bake in 350F for 10 minutes, stirring often.

Cut chicken into bite size pieces. Whisk together sauce ingredients in a large bowl. Add chicken pieces and turn to evenly coat. Set aside. Cut veggies cooking harder veggies first. Add chicken and sauce. Stir-fry in wok over high heat, until chicken begins to turn white,a bout 1 minute. Cover for about 5minutes until chicken is cooked. Sprinkle with chives and sesame seeds . Serve immediately.




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