1 lb boneless chicken breasts skinned
4 tsp cornstarch, divided
1 egg white
2 tbsp vegetable oil
3/4 cup thinly sliced drained canned bamboo, shoots
1/4 cup diced green chiles
1/8 cup shelled roasted peanuts
1 clove garlic, minced fine
1 tsp sugar
2 tbsp light soy sauce
3 tbsp dry sherry
2 tbsp finely chopped green onions
1 tsp grated peeled fresh ginger
A Recipe for
Spicy Szechuan Chicken From Joan Johnson
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
This Recipe for Spicy Szechuan Chicken From Joan Johnson is one of thousands in the Recipes-to-go Asian Cookbook.
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
If you enjoy this Spicy Szechuan Chicken From Joan Johnson Recipe - you should enjoy the recipe collections you can find on the websites below:
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
This is a recipe for Spicy Szechuan Chicken From Joan Johnson from the recipe cookbook of Recipes-to-go (Asian)
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
I envy people who drink -- at least they know what to blame everything on. |
| Oscar Levant |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
Food Tip |
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
1. Cut chicken into 2 x 1/2 inch strips. Place in a large pie plate.
Sprinkle 2 t cornstarch over chicken and mix well to coat. Add egg
white and mix 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 except green onion with remain-
ing 2 tsp. cornstarch and add to wok. Stir fry and heat until sauce
is thick and smooth and mixture is well-blended. Add green onion.
Stir-fry 30 seconds to warm onions. Serve immediately.
Food exchanges per serving: 4 meats, 1 vegetable
1 serving is 2/3 cup. This recipe yields 4 cups.
Serves: 6
Spicy Szechuan Chicken From Joan Johnson Recipe brought to you by Recipes To-Go