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Spicy Szechuan Chicken, From Joan Johnson

Spicy Szechuan Chicken, From Joan Johnson comes together with Boneless Chicken Breasts Skinned, T Cornstarch Divided, Egg White, T Vegetable Oil, and Drained Canned Bamboo Shoots. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 lb
• 4
• 1
• 2
• 3/4 cup
• 1/4 cup
• 1/8 cup
• 1 clove
• 1
• 2
• 3
• 2
• 1

Method (preview)

1. 1

   Sprinkle 2 t cornstarch over chicken and mix well to coat. Add egg white and mix again.

2. 2

   Heat oil in wok or a 12 inch frying pan.

3. 3

   Add chicken and bamboo shoots and stir fry for about 3 minutes (using a wooden spoon or wooden fork).

4. 4

   Add chiles and peanuts; stir fry for 2 minutes.

5. 5

   Combine all remaining ingredients except green onion with remain- ing 2 tsp. cornstarch and add to wok.

6. 6

   Stir fry and heat until sauce is thick and smooth and mixture is well-blended.

7. 7

   Add green onion.

8. 8

   Stir-fry 30 seconds to warm onions. Serve immediately.