Chicken Szechwan

Name: Chicken Szechwan
Ingredients: 2 whole chicken breasts; 1 egg white; 1 tsp. cornstarch; 1 tsp. salt; 1 tsp. ground ginger root; 1 tsp. soy sauce; dash of pepper; 3 Tbsp. vegetable oil; 6 green onions, chopped; 8 oz. fresh sliced mushrooms; 1 Tbsp. hoisin sauce; 1/2 to 1 tsp. cayenne pepper; 1/2 c. chicken broth; 1 Tbsp. cornstarch; 1 Tbsp. cold water; 1 Tbsp. soy sauce

16 ingredients

7 steps

Ingredients

2 whole chicken breasts
1 egg white
1 tsp. cornstarch
1 tsp. salt
1 tsp. ground ginger root
1 tsp. soy sauce
dash of pepper
3 Tbsp. vegetable oil
6 green onions, chopped
8 oz. fresh sliced mushrooms
1 Tbsp. hoisin sauce
1/2 to 1 tsp. cayenne pepper
1/2 c. chicken broth
1 Tbsp. cornstarch
1 Tbsp. cold water
1 Tbsp. soy sauce

Directions

1

Remove bones from chicken breasts and cut into 1/2-inch pieces.
2

Mix egg white, cornstarch, salt, ginger root, soy sauce and pepper in glass bowl; stir in chicken.
3

Cover and refrigerate at least 30 minutes.
4

Heat 2 tablespoons vegetable oil until hot. Add chicken; stir-fry until chicken turns white, about 3 minutes. Remove chicken.
5

Heat remaining 1 tablespoon oil until hot.
6

Add green onions, mushrooms, hoisin sauce and cayenne pepper; stir-fry about 1 minute.
7

Add chicken and chicken broth; heat to boiling.