Hot Szechwan Chicken

• 4 boneless skinless chicken breast halves
• 2 tablespoons low sodium soy sauce
• 1 tablespoon dry sherry
• 2 tablespoons cornstarch
• 6 dried chilies
• Sauce
• 2 tablespoons sherry wine
• 2 tablespoons soy sauce
• 2 teaspoons brown sugar
• 1 teaspoon Worcestershire sauce
• 1 tablespoon water
• 1 tablespoon cornstarch
• 3 tablespoons peanut oil
• green onion, chopped
• dry roasted peanuts, chopped

1. Cut chicken into small pieces and marinate in the soy sauce, sherry, and cornstarch.
2. Combine sauce ingredients.
3. Place peanut oil in hot wok, add the red pepper. Cook for 15 seconds.
4. Add the chicken, marinade and all, and cook over high heat, stirring constantly for about 10 minutes.
5. Add the sauce mixture, and cook until it thickens. Serve, topped with green onions and peanuts.

chicken, soy sauce, sherry, cornstarch, chilies, sauce, sherry wine, soy sauce, brown sugar, worcestershire sauce, water, cornstarch, peanut oil, green onion, peanuts

Taken from www.food.com/recipe/hot-szechwan-chicken-346955 (may not work)