Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Boneless chicken breasts

  2. 1 Egg white

  3. 1 tablespoon 15ml Cornstarch Sauce Mixture

  4. 1 teaspoon 5ml Szechwan chili paste with - garlic

  5. 4 tablespoons 60ml Soy sauce

  6. 2 teaspoons 10ml Dry sherry

  7. 2 teaspoons 10ml Red wine vinegar

  8. 1 cup 237ml Chicken broth

  9. 2 teaspoons 10ml Oriental sesame oil

  10. 4 teaspoons 20ml Cornstarch. Vegetables

  11. 8 Scallions - cut into 1/2 1 Green or red pepper - sliced into strips (medium)

  12. 1/4 cup 27g / 1oz Carrots - thin sliced on bias

  13. 1 Snow peas.

  14. 1/4 cup 59ml Sliced mushrooms Other

  15. 1 cup 237ml Peanuts - planters low salt (not dry roasted)

  16. 5 Dried hot red peppers

  17. 3 tablespoons 45ml Oil - peanut

  18. 1/4 teaspoon 1 1/3ml Crushed red pepper seeds

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut chicken breast into thumbnail sized pieces. Combine with egg white and cornstarch into a small bowl. Toss to coat and set aside. Mix sauce ingredients together, and set aside. Precut vegetables. Have ready near wok. Have peanuts measured and ready near wok. NOW READY TO GO FOR FINAL PREPARATION. Heat oil in wok over medium high heat. Add whole red pepper pods and chicken and stir-fry until chicken separates and turns white, and pepper pods turn blackish about 4 minutes. Remove with a slotted spoon and set aside to drain on paper towels. If pepper pods have not yet turned black at that point ~ remove from chicken and place back in wok as you are stir frying the vegetables. Add peanut oil to wok. (if needed) Stir fry scallions, bell peppers, carrots and crushed red pepper for 30 seconds. Add mushrooms, cook for 1 minute longer. Add chicken back in and stir-fry for one minute. Add sauce mixture and chow until heated through and thickened. Add peanuts and mix. Add snow peas to heat through. Serve over rice. == Courtesy of Dale and Gail Shipp, Columbia Md.


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