Here's a Szechwan Chicken recipe that I like. It was originally from Betty Crocker's International Cookbook [amazon.com]. I use a wok, but a big non-stick pot will work about as well. I don't know how authentic this is, but it tastes close to what you would get at a Chinese restaurant -- that's mainly because of the Hoisin Sauce and ginger.
I've tried this using grated fresh ginger instead of the dried ground ginger, but I actually prefer it with the ground ginger -- go figure.
The "trick" to cooking stir fried foods is to cook each ingredient separately, being careful to only cook each ingredient until it is done, and combining all at the end. If you try to cook the ingredients together, some will get overcooked while others are undercooked. You want your vegetables to be crisp, not mushy, and your chicken to be tender and juicy, not overcooked and dried out, or undercooked and still pink in the middle.
Recipe by: Betty Crocker and craig
Categories: Chinese, Main Dishes
Cut the chicken into 1/2 inch chunks, this is easier to do if the chicken is partially frozen. Mix the egg white, one teaspoon cornstarch, one teaspoon salt, and ginger in a glass bowl large enough to hold all the chicken chunks. Add the chicken and stir until the chicken is thoroughly covered with the egg mixture. Refrigerate at least an hour, overnight is better.
Assemble all other ingredients, mushrooms, reserve mushroom liquid, chopping onions and green pepper, measuring spices, etc.
Heat one tablespoon oil in wok, stir-fry cashews until browned, sprinkle with 1/2 teaspoon salt, set aside in a colander that is in another dish, or a pie plate. This allows oils and juices to drain so they can be combined with the sauce later.
Heat two tablespoons oil in wok. Add chicken mixture and stir-fry until chicken turns white. You want the chicken to be just cooked through, tender and juicy, not overcooked. Put chicken into the colander with cashews.
Heat remaining oil, add green pepper, mushrooms, Hoisin sauce, and red pepper. Stir-fry only one minute. Remove to colander. Put chicken broth and reserved mushroom liquid into wok. Drain any liquids that are in the dish under your colander back into the wok.
Mix one tablespoon corn starch with the cold water and add one tablespoon soy sauce, stir well. When mixture in wok begins to boil add corn starch mixture, stirring well for about a minute until the mixture thickens. Remove from heat, and add the chicken, cashews, and vegetables from your colander, and the onions, mix well. Transfer the mixture to a serving dish. Garnish with the reserved green onion tops. Serve with, or over, white rice.
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Rendered: Monday March 27 2017
My opinions are not regulated by any recognized authority - I am neither competent nor authorized to dispense advice of any kind. It is probably best to ignore me.