Szechuan Chicken

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 4 chicken breasts, boneless, skinless, about 7 ounces each
• 2 egg whites
• 2 tablespoons cornstarch
• 2 tablespoons rice wine, dry sherry or 2 tablespoons cooking wine
• 1 teaspoon worcestershire sauce
• 2 teaspoons tabasco sauce
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 2 tablespoons brown sugar
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon crushed dried red chili (to taste)
• 1 tablespoon ginger, minced
• 4 carrots, cut into thin strips
• 1/2 red bell pepper, sliced
• 1/2 green bell pepper, sliced
• 3 green onions, chopped
• 1/2 cup vegetable oil
• 1 tablespoon vegetable oil

Recipe

• 1 rinse the chicken and pat dry with paper towels. cut the chicken breasts into thin strips. (partially freeze chicken breasts first to make this easier).
• 2 combine the sauce ingredients in a small bowl and set aside. whisk the cornstarch into the egg whites. coat the chicken strips in the cornstarch mixture. heat 1 cup oil in the wok. cook the chicken strips briefly in the hot oil until they turn . remove the chicken and drain on paper towels. clean out the wok and add 1 tablespoon oil. when the oil is hot, add the carrots. stir-fry briefly and add the peppers.
• 3 make a "well" in the middle of the wok and add the sauce. heat briefly, then mix the sauce in with the vegetables.
• 4 return the chicken to the wok.
• 5 stir-fry 1 to 2 more minutes. stir in the green onions. serve with rice.