Stir-Fried Chicken, Celery, and Peanuts in Szechwan Chile Sauce
NOTE: Salted or
natural peanuts may be used in this
recipe.
3/4 pound boneless, skinless chicken breast, cut into uniform pieces (see figures 12–14)
1 tablespoon soy sauce
1 tablespoon dry sherry
1 recipe Szechwan Chile Sauce
2-3 tablespoons peanut or vegetable oil
8 celery stalks, sliced thin on the bias (see figure 15)
2 tablespoons minced scallions, white parts only
1 tablespoon minced garlic
1 tablespoon minced fresh gingerroot
1/2 cup peanuts
INSTRUCTIONS: Follow Master
Recipe instructions for Basic Stir-Fry, cooking chicken in 1
tablespoon oil until slightly browned, 21/2 to 3 minutes.
Cook celery in two batches, each for 11/2 to 2 minutes.
Add first batch of celery back to pan before adding scallions,
garlic, and ginger. Add peanuts with cooked chicken and
sauce.