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Szechwan Chicken

This is a wonderful spicy dish and tastes better than much of the Chinese you order in. The key is to have everything prepared prior to starting, as once you start the cooking there is no time to be chasing down ingredients.


4 boneless Chicken Breasts, cut into ½ inch cubes

Sauce for chicken:

2 Tbsp Light Soy Sauce
1 Tbsp Dry Sherry
2 Tbsp Cornstarch

Sauce to finish dish:

2 Tbsp Dry Sherry
1 Tbsp Brown Sugar
1 Tbsp Toasted Sesame Oil
2 Tbsp Dark Soy Sauce
2 tsp Worcestershire Sauce
1 Tbsp Water
1 Tbsp Cornstarch
1 Tbsp Chili and Garlic Paste, Red Rooster is best.
2 Tbsp Vegetable Oil

1 Red Pepper, chopped into 1 inch pieces
½ cup Green Onion, chopped
½ Cup Peanuts, optional

Take cubed chicken breasts and mix with first sauce, and put in refrigerator.

Combine the finishing sauce and set aside. Chop up the green onions, red pepper and prepare peanuts.

Heat your pan until very hot, then add vegetable oil and heat until just starting to smoke. Carefully add chicken mixture, stir and cook for approx 2 minutes, add the red pepper and cook for an additional 2-3 minutes or until cooked through, but not overcooked.

Then add finishing sauce and cook until it thickens. This will be maybe 1-2 minutes max. Then toss with green onions and peanuts, if desired and serve immediately.


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