Szechwan Stir-Fried Chicken, Leeks & Chilies Recipe

ingredients

4 whole chicken breasts (see note)
3 tablespoons peanut oil
2 medium leeks, sliced into thin rings and blanched
1 red bell pepper, seeded and sliced into thin strips
6 small fresh hot chilies, cut into thin rings and blanched
1 teaspoon finely slivered fresh ginger
4 cloves garlic, sliced very thin
1 tablespoon soy sauce
1/4 cup rich chicken broth
1/4 teaspoon Chinese five-spice powder
1/2 teaspoon sugar
1/4 teaspoon coarsely ground black pepper
1 teaspoon cornstarch, DISSOLVED IN
1 tablespoon cold broth
salt, to taste

directions

Heat the oil to very hot in a large wok but do not let it smoke. Begin stir-frying the chicken breasts, a few pieces at a time, just until hot through but not browned. Remove with a slotted spoon and set aside.

Stir-fry the leeks, pepper, and chilies in the same manner, a few at a time, for no more than a minute. Remove with a slotted spoon and set aside.

Add the next 7 ingredients to the wok and, stirring, cook for about 3 minutes. Return the chicken and vegetables and stir fry for 1 minute.

Pour in the cornstarch mixture and stir gently until the resulting sauce is thickened and translucent. Add salt.

Serve immediately, accompanied with steamed rice.

NOTE: Bone the chicken breasts and remove the skin. Cut the meat into strips 1/4 inch wide by 2 inches long.

nutrition data