Spicy Szechwan Chicken Recipe

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Spicy Szechwan Chicken Ingredients

1 lb chicken breasts
1 each clove garlic, minced fine
4 tsp cornstarch, divided
1 tsp sugar
1 each egg white
2 tbsp soy sauce
2 tbsp vegetable oil
3 tbsp dry sherry
3/4 cup sliced bamboo shoots
1 tsp grated peeled fresh gingeroot
1/4 cup diced green chilies
2 tbsp chopped green onion
1/2 cup roasted, skinned peanuts

A Recipe for
Spicy Szechwan Chicken

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Food Tip
Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.

This Spicy Szechwan Chicken recipe is one of many in our Diabetic Category.

Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

This Recipe for Spicy Szechwan Chicken is one of thousands in the Recipes-to-go Diabetic Cookbook.

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Spicy Szechwan Chicken Recipe
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This is a recipe for Spicy Szechwan Chicken from the recipe cookbook of Recipes-to-go (Diabetic)

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Spicy Szechwan Chicken

All sorrows are less with bread.
Miguel de Cervantes, Don Quixote

Spicy Szechwan Chicken Directions

Cut chicken into 2- by 1/2-inch strips. Place in a large pie plate.
Sprinkle 2 tsp. cornstarch over chicken and mix well to coat chicken.
Add egg white and mix again. Heat oil in wok or a 12-inch frying pan.
Add chicken and bamboo shoots and stir-fry about 3 minutes (use a
wooden spoon or wooden fork). Add chilies and peanuts; stir-fry 2
minutes. Combine all remaining ingredients except green onion with
remaining 2 tsp. cornstarch and add to wok or pan. 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.

Serves: 1

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Spicy Szechwan Chicken Recipe from the Recipes-To-go.com Diabetic Recipe Cookbook

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