Chicken Nuggets

• 1 pound chicken nuggets (white-meat chicken cut in cubes)
• 3 tablespoons sesame seeds
• 2 tablespoons corn or peanut oil
• 1 1/2 pounds of any combination of red pepper strips, snow peas and bean sprouts, preferably 3/4 pound of peppers, 1/2 pound snow peas and 1/4 pound sprouts
• 3 tablespoons coarsely shredded fresh ginger
• 5 tablespoons dry Sherry
• 5 teaspoons low-sodium soy sauce
• 1/4 teaspoon Sichuan peppercorns (optional)

1. Wash chicken nuggets; drain on paper towel and dip in sesame seeds.
2. Heat oil and brown chicken pieces on both sides.
3. Wash snow peas and sprouts.
4. Grate ginger and add, with Sherry, soy sauce and peppercorns, to chicken.
5. Add peppers and cook for 3 minutes, covered.
6. Add snow peas and cook for 1 minute longer.
7. Add bean sprouts and stir, cooking just long enough to heat through.

chicken nuggets, sesame seeds, corn, red pepper, fresh ginger, sherry, soy sauce, sichuan

Taken from cooking.nytimes.com/recipes/10529 (may not work)