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Recipe: Spicy Szechwan Sauteed Chicken

Main Dishes - Chicken, Poultry
SPICY SZECHWAN SAUTEED CHICKEN

2 tablespoons oil
1 garlic clove, chopped
4 slices ginger root, slivered
3/4 pound boneless, skinless chicken, cut in bite size pieces
2 stalks green onion, chopped
1 tablespoon soy sauce
1 tablespoon hot bean paste (or chili sauce)
1 tablespoon rice wine
3/4 teaspoon sesame oil
3/4 teaspoon sugar
1/3 teaspoon Szechwan pepper (optional)
2 to 4 tablespoons chicken stock
1/2 teaspoon cornstarch (for thickening)
2 cups broccoli flowerets, cooked (crisp-tender)
Hot cooked rice (optional, for serving)

Heat wok with oil; stir-fry garlic and ginger over high heat. Add chicken pieces; stir-fry for 2 to 2 1/2 minutes.

Add remainder of ingredients except broccoli, chicken stock and cornstarch and stir for a further 1-2 minutes.

Mix cornstarch and chicken stock together well. Stir into chicken in pan and cook, stirring, until thickened.

Place chicken in center of a dish with broccoli on each side. Serve with rice, if desired.

Makes 4 servings
MsgID: 0312610
Shared by: Betsy at Recipelink.com
Board: International Recipes at Recipelink.com
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