Spicy Szechuan Chicken, From Joan Johnson

* Exported from MasterCook *

SPICY SZECHUAN CHICKEN, FROM JOAN JOHNSON

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Low-Cal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Boneless chicken breasts
-skinned
4 t Cornstarch, divided
1 Egg white
2 T Vegetable oil
3/4 c Thinly sliced drained canned
-bamboo shoots
1/4 c Diced green chiles
1/8 c Shelled roasted peanuts
1 Clove garlic, minced fine
1 t Sugar
2 T Light soy sauce
3 T Dry sherry
2 T Finely chopped green onions
1 t Grated peeled fresh ginger

1. Cut chicken into 2 x 1/2 inch strips. Place in a large pie plate.
Sprinkle 2 t cornstarch over chicken and mix well to coat. Add egg
white and mix again.

2. Heat oil in wok or a 12 inch frying pan. Add chicken and bamboo
shoots and stir fry for about 3 minutes (using a wooden spoon or
wooden fork). Add chiles and peanuts; stir fry for 2 minutes.

3. Combine all remaining ingredients except green onion with remain-
ing 2 tsp. cornstarch and add to wok. Stir fry and heat until sauce
is thick and smooth and mixture is well-blended. Add green onion.
Stir-fry 30 seconds to warm onions. Serve immediately.

Food exchanges per serving: 4 meats, 1 vegetable

1 serving is 2/3 cup. This recipe yields 4 cups.



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