Szechuan Chicken Tenders
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Szechuan Chicken Tenders
YIELD Makes 4 servings
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INGREDIENTS
| 2 | tablespoons soy sauce |
| 1 | tablespoon chili sauce |
| 1 | tablespoon dry sherry |
| 2 | cloves garlic, minced |
| 1/4 | teaspoon red pepper flakes |
| 16 | chicken tenders (about 1 pound) |
| 1 | tablespoon peanut oil |
| Hot cooked rice (optional) | |
PREPARATION:
- Combine soy sauce, chili sauce, sherry, garlic and red pepper in shallow dish. Add chicken; coat well.
- Heat oil in large nonstick skillet over medium heat until hot. Add chicken; cook 6 minutes, turning once, until chicken is browned and no longer pink in center.
- Serve chicken with rice, if desired.
Cook's Nook
If you can "take the heat," try adding a few Szechuan peppers to the dish. They are best if heated in the oven or over a low flame in a skillet for a few minutes beforehand.
This recipe appears in:
Chinese
NUTRITIONAL INFORMATION:
| Serving Size: | 4 chicken tenders (about 3 ounces cooked weight) without rice |
| Fiber | <1 g |
| Carbohydrate | 3 g |
| Cholesterol | 69 mg |
| Total Fat | 6 g |
| Calories from Fat | 30 % |
| Calories | 180 |
| Protein | 26 g |
| Sodium | 625 mg |
DIETARY EXCHANGE:
| Meat | 3 |
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