Szechuan Chicken

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb skinless chicken breast half
• 2 tablespoons soy sauce
• 2 tablespoons dry sherry
• 2 teaspoons cornstarch
• 2 teaspoons grated peeled fresh ginger
• 1/4 teaspoon sugar
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons vegetable oil
• 6 green onions, cut into 2-inch pieces
• 1 green pepper, cut into 1/2-inch pieces
• 1 red pepper, cut into 1/2-inch pieces
• 1/4 cup dry-roasted unsalted peanuts

Recipe

• 1 with knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/2-inch thick slices.
• 2 in medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, and crushed red pepper; add chicken, tossing to coat.
• 3 in wok or large non-stick skillet, heat 1 tablespoon oil over medium-high heat until very hot.
• 4 add green onions and red and green peppers and cook, stirring frequently, until vegetables are tender-crisp, 2 to 3 minutes.
• 5 with slotted spoon transfer vegetables to bowl.
• 6 increase heat to high and add remaining 1 tablespoon oil to skillet; heat until very hot.
• 7 add chicken mixture and stir-fry until chicken looses its pink color throughout, 2 to 3 minutes. (i suggest cutting one of the larger pieces to make sure it is cooked through.).
• 8 return vegetables to pan; heat through.
• 9 to serve, transfer chicken and vegetables to warm platter and sprinkle with peanuts.