Try this Spicy Szechuan Chicken recipe, or contribute your own.Suggest a better description
1. Cut chicken into 2 x 1/2 inch strips. Place in a large pie plate. Sprinkle 2 t cornstarch over chicken and mix well to coat. Add egg white and mix again. 2. Heat oil in wok or a 12 inch frying pan. Add chicken and bamboo shoots and stir fry for about 3 minutes (using a wooden spoon or wooden fork). Add chiles and peanuts; stir fry for 2 minutes. 3. Combine all remaining ingredients except green onion with remain- 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 2/3 cup. This recipe yields 4 cups. Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip
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|Serving Size: 1 Serving (174g)|
|Recipe Makes: 6|
|Calories from Fat: 62 (28%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 65.8mg||20 %|
|Sodium 478.4mg||16 %|
|Potassium 481.6mg||13 %|
|Total Carbohydrate 7.5g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 6.5g|
|Protein 29.1g||42 %|
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Calories per serving: 219
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