My Cousin David's Hot Szechwan Chicken (based on a recipe in the Frugal Gourmet)
This is a favorite of Mike's! It's a quick and easy dish to prepare and it's always good. The leftovers are often even better for lunch. I've taken some liberty with the Frug's original recipe...
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4 chicken breasts, boneless or boned, sliced into 1/4" chunks.
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Make a marinade for the chicken by mixing well these ingredients:
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2 TBSP soy sauce
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1 TBSP Sherry
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1 TBSP corn starch
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Mix the marinade and the chicken in a tupperware bowl, cover and set aside in the fridge.
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Separately, make a sauce for the dish by mixing these ingredients in a small tupperware bowl and set aside:
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2 TBSP Sherry
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2 TBSP soy sauce
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2 tsp brown sugar (packed)
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1 TBSP sesame oil
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1 tsp Worcestershire sauce
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1 TBSP water
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1 TBSP corn starch
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Dice up in tiny pieces six dried hot red peppers, removing and discarding the seeds.
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I like to slice up some vegies: red peppers, green peppers, tomatos, broccoli, a red onion -- whatever you have. Slice up for stir fry, in small pieces. The original recipe had no vegies at all, so you can skip this if you want.
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Heat a wok or large frying pan and add some sunflower or peanut oil.
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Stir fry the veggies until tender. You can steam the broccoli separately if you want.
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Remove the veggies, set aside and add some more oil. Once the oil is hot, add the red pepper pieces and move around the pan for 30 seconds or so to season the oil.
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Add the chicken and marinade to the hot pan. Stir fry for 10 minutes or until well done. It should be well browned.
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Add the previously cooked vegetables back to the pan and stir fry together for 1 minute.
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Add the sauce you made and stir until it's thickened.
Serve over rice. We leave out the hot peppers if small kids are eating the dish.