Szechuan Chicken with Peanuts

By oakleyj

Ingredients

• 2 boneless chicken breasts
• 1 egg white
• 1 Tbsp cornstarch
• 1 tsp dry sherry
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/3 c cold water
• 2 Tbsp soy sauce
• 1 tsp cornstarch
• 3 Tbsp cooking oil
• 6 dried hot peppers, quartered or 1 Tbsp crushed red pepper
• 4 cloves garlic, minced
• 2 tsp grated gingerroot
• 1/2 cup dry roasted peanuts
• 6 ounces snow peas

Preparation

Step 1

Cut chicken into one-inch pieces

In a bowl, combine egg white, 1 Tbsp cornstarch, the dry sherry, sesame oil, nd sugar. Add chicken pieces; with your hands, work the cornstarch mixture into the chicken. Set aside.

In a small bowl, stir cold water and soy suce into the 1 tsp cornstarch. Set aside.

Heat wok over high heat; add cooking oil. Stir fry dried hot peppers or crushed red pepper, garlic, and gingerroot for 30 seconds. Add the chicken pieces; stir fry 1 minute.

Stir cornstarch mixture; stir into wok. Cook and stir till thickened and bubbly; cook and stir 2 minutes more or till mixture coats chicken. Stir in peanuts and pea pods; heat through. Serve with hot cooked rice.