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2 T water
1 t cornstarch (opt)
1 pkt Splenda
1 T rice vinegar
2 T soy sauce
6 cups oil for blanching
1 t Sichuan peppercorn (NOT regular black peppercorns!)
2-10 dried chiles (how hot do you like it?)
1 t chopped ginger
2 whole scallions, cut 1" sections
1 t white sesame oil
1/2 cup peanuts
How To Prepare:
Cut chicken into cubes. Mix with marinate for 15 minutes. Assemble seasonings. Heat oil until warm. Add chicken and stir quickly. As soon as color chages scoop up with strainer and transfer to plate.
Remove all but 2 T oil from wok. Heat until very hot. Add peppercorn and fry until aromatic. Remove the peppercorns. In pepper oil fry chiles until black (open all windows, and wear a face mask if you have one!) Stir in ginger and scallions. Return chicken and add seasoning. Stir until heated. Sprinkle sesame oil on top. Stir once more and sprinkle peanuts on top. Serve.
Note: Counts for cornstarch not included. I kept the cornstarch ingredient listed so you could opt to leave it out (I do) or use some other thickener equivalent. Counts for ginger also not included.
Number of Servings:
Carbs per serving - include all nutritional information if known: