10 Minute Szechwan Chicken

4 chicken half-breasts; -boneless, skinless
1 1/2 TB white wine vinegar
3 TB cornstarch
1 tsp sugar
1 TB vegetable oil
1/4 c water
3 cl garlic
6 Green stem onions; cut into
-1inch pieces
5 TB soy sauce
1/8 tsp cayenne

Cut chicken into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy sauce, vinegar, sugar and water. Cover and cook 3 minutes or until chicken is cooked through. Add green onions and cayenne; cook uncovered about 2 minutes longer. 221 calories per serving.

General Tsao’s Chicken

Sauce:

1/2 cup cornstarch

1/4 water

1 1/2 tsp minced garlic

1 1/2 tsp minced ginger root

3/4 cup sugar

1/2 cup soy sauce

1/4 cup white vinegar

1/4 cup cooking wine

1 1/2 cup hot chicken broth

1 tsp monosodium glutamate (optional)

Meat:

3 lbs deboned chicken meat, cut into large chunks

1/4 cup soy sauce

1 tsp white pepper

1 egg

1 cup cornstarch

Vegetable oil for deep frying

2 cups sliced green onions

16 small dried hot peppers

Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed.

In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces.

Divide chicken into small quantities and deep fry at 350 degrees until crispy. Drain on paper towels.

Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce is thicken.

Moo Goo Gai Pan

4 chicken breasts halves, skinned, boned and sliced

Salt and pepper

4 cloves garlic, minced

2 cups water

1 tb cornstarch

5 tb corn oil

8 oz fresh mushrooms, sliced

4 lb bok choy or chinese white cabbage, chopped

2 tb sugar

4 tb soy sauce

6 scallions, chopped

In a bowl, toss chicken with salt and pepper, garlic and cornstarch mixture. Set aside.

Heat 2 tb or corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 mins.  Remove from wok.

Heat remaining corn oil in wok. Stir fry chicken for 2 mins over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes or until the chicken is thoroughly cooked.

Mix in the cooked vegetables and scallions. Stir fry for about 1 min. Serve hot with rice.

Cashew Chicken

3 chicken breasts, boned and skinned

1/2 lb. chinese pea pods

1/2 lb. mushrooms

4 green onions

2 cups bamboo shoots, drained

1 cup chicken broth

1/4 cup soy sauce

2tb cornstarch

1/2 ts sugar

1/2 ts salt

4 tb salad oil

1 pack cashew nuts (about 4oz)

Slice chicken breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar and salt. Add 1tb of oil in skillet over moderate heat, add all the nuts and cook 1 min shaking the pan. Remove and reserve.

Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.

Szechwan Chicken And Cashews

4 servings
2 whole chicken breasts; -boned, skinned and cut
3/4 inch cubes
1 tb soy sauce
1 tb chinese rice wine or dry; -sherry
2 tb soy sauce
1 tb cornstarch
2 ts sugar
1 ts white vinegar
1/4 c  vegetable oil
1/2 ts crushed red pepper; flakes -(1/2 to 1)
3 green onions; sliced

Instructions

1 tablespoon Minced fresh ginger
1/2 cup Unsalted cashews

Cooked rice
Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes.

Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture and any remaining chicken marinade. Add cashews. Serve over cooked rice.