Recipes are adapted from those cookbook i bought.

Monday, July 10, 2006

Szechuan Chicken

Szechuan Chicken

3-4 chicken breasts, skinned, and boned
2 egg whites
2 T. cornstarch (corn flour)

2 T. Sherry
1 T. barbeque sauce
2 T. sesame oil
1 T. soy sauce
2 T. brown sugar
1/4 tsp. cayenne pepper
1/2-1 tsp. dried chilies, crushed
1 T. ginger, minced

4 carrots, cut into thin strips
3 green onions, chopped
1/2 red pepper, sliced
1/2 green pepper, sliced

Partially freeze chicken breasts. Cut into strips.
Combine sauce ingredients, and set aside. Mix
together egg whites and cornstarch. Coat
chicken in cornstarch mixture. Heat wok. Fry
chicken strips in oil, until they turn white. Add
1 T. of oil to wok. Add vegetables, and stir-fry
for 30 secs. Add sauce to vegetables. When boiling,
add chicken. Stir-fry 1-2 mins. Serve with rice.


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