Ingredients
-
1/4
-
2
-
2
-
1/4
-
2
-
1
-
1
-
3/4
-
1/2
-
2
-
-
-
-
-
Directions
Schezuan Chicken, I clipped this recipe from the newspaper over twenty years ago. When it was just DH & I, this was a favorite. The kids aren’t so fond of spicy foods, so I don’t serve it often anymore. The first time I served it, used the wrong spices for heat by mistake. When I checked the conversion later on, it turned out to be twelve times too hot. DH should’ve gotten a medal for eating it. But when the spices are balanced, this is a great dish., terrific. I also added some green onions., First, I halved the recipe and made 2 generous servings over jasmine rice. Next, I increased the amount of garlic, used freshly grated ginger and used 1 1/2 teaspoons Sambal Oelek instead of the Tabasco. The snow peas were fresh and added some julienned summer squash to increase the amount of veggies. Stir-fry is a great choice on a weeknight–quick and easy.
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Steps
|
1
Done
|
In a Wok or Large Skillet, Over High Heat, Heat Oil. |
|
2
Done
|
Add Garlic& Saute 1 Minute. |
|
3
Done
|
Add Chicken& Stir Fry Till Pieces Turn White. |
|
4
Done
|
Combine Soy Sauce, Sherry, Sugar, Cornstarch, Ginger,& Tobasco Sauce. |
|
5
Done
|
Add to Skillet Along With Carrots. |
|
6
Done
|
Stir Fry For 3 Minutes. |
|
7
Done
|
Add Snow Peas& Stir Fry For 3 Minutes Longer. |
