Szechwan Chicken Recipe

• 1 tbsp. cornstarch
• 3 tbsp. soy sauce
• 2 whole chicken breasts, skinned, boned and cut in 1/2 inch cubes
• 1 tbsp. dry sherry
• 2 tbsp. sugar
• 1 tbsp. cider vinegar
• 1/4 c. peanut oil
• 1/2 to 1 teaspoon red pepper flakes
• 2 scallions, including tops
• 1/2 teaspoon peeled, chopped fresh ginger root
• 1/2 c. dry roasted peanuts

1. Blend cornstarch and 1 Tbsp.
2. soy sauce in 2-3 c. bowl.
3. Fold in chicken and set aside.
4. Mix remaining 2 Tbsp.
5. soy sauce, sherry, sugar, and vinegar in small dish.
6. Heat oil in wok or possibly open fry pan to about 375 degrees; add in pepper flakes and stir, cook till black, 20 seconds.
7. Add in chicken, stir fry about 5 min.
8. Remove chicken and set aside.
9. Add in green onions and ginger root and stir fry 1 minute.
10. Add in the chicken and stir fry 2 more min.
11. Add in the sherry mix and peanuts.
12. Stir fry 1 minute.
13. Serve with warm rice.

cornstarch, soy sauce, chicken breasts, sherry, sugar, cider vinegar, peanut oil, red pepper, scallions, ginger root, peanuts

Taken from cookeatshare.com/recipes/szechwan-chicken-41250 (may not work)