Total Time
30mins
Prep 20 mins
Cook 10 mins

Why go out for Chinese food when it is this easy? Serve with rice or Asian noodles. To slice the chicken thin, freeze for 20 minutes or so first or if you are using chicken from the freezer, slice before it is completely thawed. It isn't as hot as you would expect from "Szechuan"--if you want it spicy hot--add more crushed red chilies.

Ingredients Nutrition

Directions

  1. With knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/2-inch thick slices.
  2. In medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, and crushed red pepper; add chicken, tossing to coat.
  3. In wok or large non-stick skillet, heat 1 tablespoon oil over medium-high heat until very hot.
  4. Add green onions and red and green peppers and cook, stirring frequently, until vegetables are tender-crisp, 2 to 3 minutes.
  5. With slotted spoon transfer vegetables to bowl.
  6. Increase heat to high and add remaining 1 tablespoon oil to skillet; heat until very hot.
  7. Add chicken mixture and stir-fry until chicken looses its pink color throughout, 2 to 3 minutes. (I suggest cutting one of the larger pieces to make sure it is cooked through.).
  8. Return vegetables to pan; heat through.
  9. To serve, transfer chicken and vegetables to warm platter and sprinkle with peanuts.
Most Helpful

5 5

5 5

I usually like my Chinese/Japanese food a little sweeter than this, but this was so good! Tripled the sauce and only marinated the chicken in 1/3 of it and poured the rest in at the last couple minutes of cooking so there would be some sauce for rice. Everybody cleaned their plates tonight :)