Szechuan Chicken Tenders
Makes 4 servings
|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)|
- 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.
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.
|Serving Size:||4 chicken tenders (about 3 ounces cooked weight) without rice|
|Total Fat||6 g|
|Calories from Fat||30 %|
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