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Szechuan Chicken w-Peanuts
2 whole medium chicken breasts
1 egg white
1 T. cornstarch
1 tsp. sesame oil (Asian)
1/2 tsp. sugar
1/3 cup cold water
6 (or more) dried hot chili peppers, quartered, or 1 T. crushed red
chilies
4 cloves garlic, minced
2 tsp. grated ginger root
1/2 c. peanuts
1 6 oz. package frozen pea pods, thawed
Hot cooked rice
Remove and discard the skin from chicken breasts. Halve breasts
lengthwise;
remove and discard bones. Cut chicken into 1-inch pieces. In a bowl
combine
egg white, 1 T. of cornstarch, the dry sherry, sesame oil and sugar.
Add
the chicken pieces; with your hands, work the cornstarch mixture into
the
chicken. Set aside. In a small bowl stir cold water and soy sauce
into the
1 tsp. cornstarch. Set aside. Heat a wok or large skillet over high
heat; add
cooking oil. Stir fry dried hot peppers or crushed red chilies,
garlic, and ginger
root for 30 seconds. Add chicken pieces; stir fry 1 minute. Stir
cornstarch
mixture; stir into wok or skillet. Cook and stir until thickened and
bubbly; cook
and stir 2 minutes more or until mixture coats chicken. Stir in
peanuts and pea
pods; heat through. Serve with hot cooked rice.
Makes 4 servings.
  
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