Schezuan Chicken

Judy from Hawaii's Note:

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, I 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.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 1/4 cup vegetable oil
• 2 cloves garlic
• 2 chicken breasts, boned,skinned,& cut into thin strips
• 1/4 cup soy sauce
• 2 tablespoons dry sherry
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 3/4 teaspoon ground ginger
• 1/2 teaspoon Tabasco sauce
• 2 cups julienne carrots
• 1 (6 ounce) package snow peas, thawed & drained

Directions:

1. In a wok or large skillet, over high heat, heat oil.
2. Add garlic& saute 1 minute.
3. Add chicken& stir fry till pieces turn white.
4. Combine soy sauce, sherry, sugar, cornstarch, ginger,& Tobasco sauce.
5. Add to skillet along with carrots.
6. Stir fry for 3 minutes.
7. Add snow peas& stir fry for 3 minutes longer.

Reviews

[jane49423]

terrific. I also added some green onions.

[PaulaG]

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.

[Rita~]

I added 1 small onion sliced,1 teaspoon fresh grated ginger to the garlic. Used a sweet sherry. I subbed endorphine sauce {Real hot} for the tabasco sauce. In place of the snow peas I used baby zucchini. I srved this over brown rice. Thank you Judy for posting this delish easy dish!