Hot Szechwan Chicken - cooking recipe

Ingredients

4 boneless skinless chicken breast halves
2 tablespoons low sodium soy sauce
1 tablespoon dry sherry
2 tablespoons cornstarch
6 dried chilies
Sauce
2 tablespoons sherry wine
2 tablespoons soy sauce
2 teaspoons brown sugar
1 teaspoon Worcestershire sauce
1 tablespoon water
1 tablespoon cornstarch
3 tablespoons peanut oil
green onion, chopped
dry roasted peanuts, chopped

Preparation

Cut chicken into small pieces and marinate in the soy sauce, sherry, and cornstarch.
Combine sauce ingredients.
Place peanut oil in hot wok, add the red pepper. Cook for 15 seconds.
Add the chicken, marinade and all, and cook over high heat, stirring constantly for about 10 minutes.
Add the sauce mixture, and cook until it thickens. Serve, topped with green onions and peanuts.