MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Szechuan Skillet Chicken
Categories: Poultry, Wine, Chilies, Vegetables, Nuts
Yield: 6 Servings
1/4 c Water; cold
1/4 c Soy sauce
3 tb Sherry
1 tb Corn starch
2 ts Sugar
3/4 ts Crushed red pepper flakes
1 sm Red bell pepper
1 sm Green bell pepper
2 md Carrots
1 c Cashews; coarse chopped
2 tb Oil; divided
1 1/2 lb Chicken; boned, skinned,
- in 1" cubes
6 Green onions; thin sliced
1 ts Fresh ginger; minced
4 1/2 c Cooked rice; hot
Mix first 6 ingredients until smooth. Cut peppers and carrots into
matchsticks.
In a large skillet, cook cashews over low heat until lightly
browned, stirring occasionally, 1 to 2 minutes. Remove from pan.
In same skillet, heat 1 tb oil over medium-high heat; stir-fry
chicken until no longer pink, 5 to 7 minutes. Remove from pan.
In same skillet, heat remaining 1 tb oil over medium-high heat;
stir-fry peppers and carrots 4 minutes. Add green onions and
ginger; cook and stir 1 minute.
Return chicken to skillet. Stir corn starch mixture; add to pan.
Bring to a boil; cook and stir until thickened, 1 to 2 minutes.
Stir in cashews. Serve with rice.
Recipe by Christine Snyder, Boulder, Colorado
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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