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RECIPE 44
Szechwan Chicken
GRANNY SAYS: This is
our all-time family and party fave! It can be anything from mildly hot to sizzle-your-braids, depending on whether
you choose more or less aggressive peppers. By my standards, Anaheim
peppers are mild-mannered, and those little red Chinese peppers are
absolutely diabolical! (Either way, our family never met a pepper it
didn't like!)
| 4 boned chicken breasts |
1/3 cup light soy sauce |
| 1/3 cup cooking sherry |
4 tbsp. brown sugar |
| 1 tbsp. cornstarch |
6 dried red chili peppers |
| 2 tbsp. canola oil |
1 chopped bell pepper |
| 6 chopped green onions |
1/2 cup cashew nuts |
| 1/4 cup chopped parsley |
2-3 cups hot cooked rice |
- Cut chicken into small pieces
- Marinate for 2 or more hours in a sauce of soy, cooking sherry,
brown sugar, and cornstarch.
- Scald red peppers, slice in strips, and sauté in oil with
chicken.
- When chicken is done, add remaining vegetables and cashews and
cook until vegetables are tender but still colorful.
- Serve hot, over rice.
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