Recipe

Szechwan Chicken With Peanuts Recipe


Szechwan Chicken With Peanuts Recipe
This recipe comes from my good friend Erlinda who maes great Asian dishes. This is her recipe and though I have never made it myself, I have been rewarded with this delightful dish as her dinner guests. Enjoy

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Ingredients
  • 2 whole medium chicken breasts
  • 1 egg white
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon granulated sugar
  • 1/3 cup cold water
  • 6 dried hot chili peppers quartered
  • 4 cloves garlic minced
  • 2 teaspoons grated ginger root
  • 1/2 cup peanuts
  • 6 ounce package frozen pea pods thawed
  • Hot cooked rice

Directions
  1. Remove and discard skin from chicken breasts.
  2. Halve breasts lengthwise then remove and discard bones and cut into 1” pieces.
  3. Combine egg white, 1 tablespoon cornstarch, sherry, sesame oil and sugar.
  4. Add chicken pieces and with your hands work cornstarch mixture into chicken and set aside.
  5. In a small bowl stir cold water and soy sauce into the 1 teaspoon cornstarch then set aside.
  6. Heat a wok or large skillet over high heat then add cooking oil.
  7. Stir fry dried peppers, garlic and ginger root for 30 seconds then add chicken and fry 1 minute.
  8. Stir cornstarch mixture then stir into wok or skillet.
  9. Cook and stir until thickened and bubbly then cook and stir 2 minutes more.
  10. Stir in peanuts and pea pods then heat through and serve with hot cooked rice.

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Comments


Another great vegetable dish, I especially like the Szechwan style of cooking.
Great post Chef!
Five forks


It's a keeper and a 5!


Wonderful recipe! FIVE


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