Chicken, Szechwan Chicken

Accuchef:

Chicken, Szechwan Chicken
Chicken, Szechwan Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 2

    Chicken Breast, Skinned, Boned And Cut Into Julienne

  • 1

    Tbsp Cornstarch

  • 1

    Egg

  • 2

    Tbsp Soy Sauce

  • 1

    Tbsp White Wine

  • 2

    Tsp Ginger

  • 1

    Medium Cucumber

  • 1/2

    Cup Roasted Peanuts

  • 1/4

    Cup Sliced Scallions

  • 1

    Tsp Cooking Oil

  • 1/4

    Cup Peanut Or Vegetable Oil

  • 2

    Whole Chili Peppers

  • 1

    Tsp Sugar

  • 1

    Tsp Cornstarch

  • 1

    Tsp Vinegar

Directions

Combine chicken, 1 Tbl. cornstarch, 1 Tbl. water, and egg. Mix well, cover and let stand for 1 hour. Sauce: Mix soy sauce, wine, ginger, sugar, 1 tsp cornstarch, vinegar, and 1 tsp cooking oil. Mix well and set aside. Use a fork to make tine marks on the outside of the cucumber. Cut the cucumber in half lengthwise and scoop out the seeds with a spoon. Discard seeds and cut cucumber halves into paper thin slices. Store slices in ice water until serving time. Heat 1/4 cup oil in wok or heavy skillet. Add chilies and stir fry until lightly brown. Add peanuts, and stir fry until the peanuts are lightly brown. Discard chilies. Remove peanuts to a paper towel to dry. Add chicken to the wok. Stir fry until white (2 or 3 minutes). Stir in reserved sauce and stir until sauce thickens. Add scallions, peanuts, and mix well. Drain cucumbers and arrange on serving plates. Spoon chicken over cucumbers and serve. Total Recipe: 407 Cal (31% from Fat, 40% from Protein, 28% from Carb); 40 g Protein; 14 g Tot Fat; 3 g Sat Fat; 4 g Mono Fat; 4 g Poly Fat; 28 g Carb; 3 g Fiber; 107 mg Calcium; 1832 mg Sodium; 301 mg Cholesterol

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