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“This Spicy Sezuchan dish goes well with rice. you can add more chilies if you like more heat.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk together broth, soy sauce, balsamic vinegar, 1 tbsp of cornstarch, sesame oil, and sugar in a measuring cup. In a large bowl toss the chicken in 1/4 cup cornstarch, shaking off any excess.
  2. Heat 3 tbsp canola oil in large skillet over medium high heat. Saute the chicken, flipping after 2 min until it is lightly brown. Add remaining 1 tbsp canola oil to the skillet. Add the chilies, ginger, and the green onions. Cook stirring for 1 minute Add the celery and red pepper, cook, stirring for about 2 minute untill softened. Add the sherry and cook until almost reduced scrapping the bottom of the pan to incorporate the bits.
  3. Give the chicken broth mixture a quick whisk, stir into the chicken and vegetables and bring to a boil. Check to see if the chicken is cooked. Serve immediatly, sprinkle with peanuts.

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