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Spicy Szechuan Chicken From Joan Johnson Recipe

Spicy Szechuan Chicken From Joan Johnson recipe and other slow cooker chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Spicy Szechuan Chicken From Joan Johnson recipe  PDF


1 lb Boneless chicken breasts
skinned 4 ts Cornstarch, divided
1 Egg white
2 tb Vegetable oil
3/4 c Thinly sliced drained canned
bamboo shoots 1/4 c Diced green chiles
1/8 c Shelled roasted peanuts
1 Clove garlic, minced fine
1 ts Sugar
2 tb Light soy sauce
3 tb Dry sherry
2 tb Finely chopped green onions
1 ts Grated peeled fresh ginger
1. Cut chicken into 2 1/2 inch strips. Place in a large pie plate.
Sprinkle 2 t cornstarch over chicken and mi well to coat. Add egg white and mi again. 2. Heat oil in wok or a 12 inch frying pan. Add chicken and bamboo
shoots and stir fry for about 3 minutes (using a wooden spoon or wooden fork). Add chiles and peanuts stir fry for 2 minutes. 3. Combine all remaining ingredients e cept green onion with remain
ing 2 tsp. cornstarch and add to wok. Stir fry and heat until sauce is thick and smooth and mi ture is well blended. Add green onion. Stir fry 30 seconds to warm onions. Serve immediately. Food e changes per serving: 4 meats, 1 vegetable 1 serving is 2/3 cup. This recipe yields 4 cups.

Spicy Szechuan Chicken From Joan Johnson recipe and other slow cooker chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
734 people have voted
Last Reviewed on 2018-04-25



Wednesday, Apr 25 2018 Download & Print Spicy Szechuan Chicken From Joan Johnson recipe  PDF   Slow Cooker Chicken recipes RSS   New

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