Szechuan Chicken

This one was really fabulous and I served it with white rice :) Pasta would probably be good too. (This recipe's originally from the website laaloosh.)

photo credit: ifood.tv

Szechuan Chicken

Makes 3 servings

Sauce

3 tbsp chicken broth

1 tbsp tomato paste

2 tsp balsamic vinegar

1 tsp brown sugar

1 tsp soy sauce

1/2 tsp sesame oil

1/4 tsp cornstarch

1/2 tsp ground coriander

1/4 tsp black pepper

1/2 tsp crushed red pepper (I used a little more, 'cause I like things spicy)

Whisk together all ingredients in small bowl.

Chicken

1 lb boneless, skinless chicken breast, cut into bite-size pieces

1 tsp rice wine or dry sherry

1 tsp soy sauce

1 1/2 tsp cornstarch

3 cloves garlic, minced

1 tsp canola oil

1 tbsp fresh ginger, minced (I keep fresh ginger root in the fridge and peel a section and grate it as needed)

1 small yellow onion, chopped

1 1/2 C fresh broccoli florets

1/4 C dry-roasted peanuts (I left these out because I'm not a big fan of the spicy + peanuty flavor)

1 red bell pepper, chopped

1 green onion, finely chopped

1. Combine chicken, rice wine (or sherry), soy sauce, cornstarch, and garlic in medium bowl; mix thoroughly.

2. Heat wok or large skillet over high heat. Add oil, then add ginger and onion. Stir-fry for about 30 seconds.

3. Add chicken mixture and cook until chicken begins to brown, about 2 minutes. Continue stir-frying until chicken is lightly browned on all sides, another 1-2 minutes.

4. Add broccoli, peanuts, and bell pepper. Stir-fry for 1 minute.

5. Stir in Szechuan sauce that you made (see above) and stir-fry until chicken is just cooked through and sauce is slightly thickened and glossy, 30 seconds to 1 minute.

6. Transfer to serving dish and sprinkle with scallions. Serve immediately.

I ended up cooking things longer at each step because I was trying to read the recipe and because I'm just plain inept in the kitchen.  The broccoli turned out a little mushy, which I hate.  So just stay on top of the time.  I served this with a huge dollop of plain yogurt on the side because this dish is SPICY (also, because I serve plain yogurt with almost every meal :)).  Enjoy!