Szechuan Chicken

Szechuan Chicken

2 large chicken breasts, boneless, skinless
2 tblsp. soy sauce
2 tblsp. dry sherry
2 tsp. Cornstarch
¼ tsp. Sugar
¼ tsp. Ground ginger
¼ tsp. Crushed red pepper
1/8 tsp. Garlic powder
6 green onions
2 medium size green peppers
salad oil
½ cup dry roasted peanuts

Slice chicken breasts with knife held in slanting
position. Almost parallel to the cutting surface,
slice across width of each half into 1/8 inch thick
slices. In medium bowl, mix chicken, soy sauce, sherry,
cornstarch, sugar, ginger, red pepper and garlic
powder; set aside.

Cut green onions crosswise into 2 inch pieces. Cut
green peppers into bite size pieces. In 12 inch skillet
over medium high heat, in 1 tbsp. hot salad oil,
cook green onions and peppers, stirring quickly and
frequently, until vegetables are tender crisp, about
2 minutes.

With slotted spoon, remove vegetables to small bowl.
In same skillet over medium heat, in 2 more tblsp.
hot salad oil, cook peanuts until lightly browned,
stirring frequently. With slotted spoon remove peanuts
to bowl with vegetables.

In salad oil remaining in skillet over high heat,
cook chicken mixture, stirring quickly and constantly,
until chicken just loses its pink color, about 2 to
3 minutes. Return vegetables with any juices in bowl
and peanuts to skillet; heat through.

Makes 4 main dish servings