Spicy Szechuan Chicken, From Joan Johnson

Ingredients

270 gr chicken breasts
12 gr cornstarch
1 egg
30 ml vegetable oil
3/4 thinly
1/4 green chiles
26 gr shelled peanuts
1 clove garlic
4 gr sugar
30 ml soy sauce
45 ml dry sherry
16 gr green onions
5 gr ginger
5 gr cornstarch over chicken
12 frying

Instructions

ing 2 tsp. cornstarch and add to wok. Stir fry and heat until sauce is thick and smooth and mixture is well-blended. Add green onion. Stir-fry 30 seconds to warm onions. Serve immediately. Food exchanges per serving: 4 meats, 1 vegetable 1 serving is two third cup. This recipe yields 4 cups.