July 16, 2004, Newsletter Issue #186: Hot & Spicy!
Tip of the Week
Szechuan Chicken
3 Tbsp peanut oil
3 small red chile peppers, seeded and chopped
3 boneless chicken breast halves, cubed
1 bunch green onions, chopped
3 Tbsp chopped garlic
1/4 cup water
4 Tbsp soy sauce
2 tsp vinegar
2 Tbsp cornstarch
2 Tbsp sugar
Steamed rice
Add oil to wok or a deep skillet. When oil begins to smoke, add crushed peppers and chicken. When the chicken is almost cooked, add the onions and garlic. Cook an additional 3 minutes or until the chicken is cooked through. Combine water, soy sauce, vinegar, cornstarch and sugar and stir into the skillet until sauce thickens slightly.
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