Sizzling Szechuan Chicken

From : Don Mauer, "A Guy's Guide to Great Eating"

4 servings

Ingredients:


   Marinade and chicken: 
   
  * 1 tablespoon soy sauce
  * 1 tablespoon cornstarch
  * 1/2 teaspoon sugar
  * 1 garlic clove, minced
  * 1 whole skinless boneless chicken breast, cut into thin strips or pieces

  Sauce:
  
  * 1 cup chicken broth
  * 3 tablespoons soy sauce
  * 4 teaspoons cornstarch
  * 1/2 teaspoon crushed red pepper flakes

  Toasted sesame seed oil.(Or can use a regular oil like olive oil)


   Vegetables, any combination:
   
  * 1 large onion coarsely chopped; Or shallots, sliced; or green onions, chopped
  * 1 to 2 carrots, peeled and cut into slices
  * Zucchini or summer squash, cut into chunks or slices
  * Mushrooms, cut in half
  * Can mini corn, or can water chestnuts, or bamboo slices
  * Oriental greens, washed, sliced in thin ribbons


   3 cups hot cooked rice, brown or white


  - To make the sauce: In a small bowl, whisk the sauce ingredients together till cornstarch dissolves. 
 
  - To marinade the chicken: In a medium bowl, whisk together the marinade until the sugar dissolves. Add the chicken and set aside for a few minutes.

  - To stir-fry the vegetables and chicken: Place a large pan over medium-high heat and add 1 teaspoon of sesame seed oil (it will smoke).
  - Add chicken and stir fry till it is opaque, about 3 minutes. Remove and set aside.

  - Add the remaining 2 teaspoons of oil, or more if needed; add onions and carrots or zucchini, then stir fry for 3 minutes or until softening.
  - Add other ingredients, leaving the canned ingredients for last.
  - Return the chicken to the pan and add the sauce, stirring. cook, stirring up the brown bits form the bottom of pan, until the sauce thickens, about 1 minutes. Serve over rice.