 |
Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This Spicy Sezuchan dish goes well with rice. you can add more chilies if you like more heat. Ingredients:
3/4 cup low sodium chicken broth |
2 tablespoons soya sauce |
1 tablespoon balsamic vinegar |
1/4 cup cornstarch |
2 teaspoons sesame oil |
1 1/2 teaspoons sugar |
1 1/2 lbs boneless skinless chicken breasts, cut in chunks |
salt and pepper |
1/4 cup canola oil |
2 small dried hot red chilies |
2 tablespoons minced ginger |
6 green onions |
1 medium red pepper, seeded and cut into 1 inch strips |
2 stalks celery, cut crosswise 1/2 inch thick |
1/4 cup dry sherry |
1/4 cup peanuts, coarsly chopped |
Directions:
1. Whisk together broth, soy sauce, balsamic vinegar, 1 tbsp of cornstarch, sesame oil, and sugar in a measuring cup. In a large bowl toss the chicken in 1/4 cup cornstarch, shaking off any excess.
2. Heat 3 tbsp canola oil in large skillet over medium high heat. Saute the chicken, flipping after 2 min until it is lightly brown. Add remaining 1 tbsp canola oil to the skillet. Add the chilies, ginger, and the green onions. Cook stirring for 1 minute Add the celery and red pepper, cook, stirring for about 2 minute untill softened. Add the sherry and cook until almost reduced scrapping the bottom of the pan to incorporate the bits.
3. Give the chicken broth mixture a quick whisk, stir into the chicken and vegetables and bring to a boil. Check to see if the chicken is cooked. Serve immediatly, sprinkle with peanuts.
|
|